Apricot meringue pie

Category: Confectionery
Apricot meringue pie

Ingredients

Dough
Butter 150 g
Yolks 5 pieces
Sugar 1 cup
Vanillin At stake. Knife
Sour cream 2 tbsp
Baking powder 1.5 h l
Flour 2 cups
Filling
Fresh apricots 400 g
Meringue
Protein 5 pieces
Sugar 1 cup
Starch 1 tbsp
Mold oil
Semolina for sprinkled forms

Cooking method

  • Making blackberry shortcakes prompted me to do this experiment. My eyes fell on the apricots, but I realized that the apricots would not fit into the depression.
  • Place the butter and sugar in a bowl and beat with a hand mixer. I added yolks and vanillin, then sour cream. Mixed with a mixer for a few seconds. Added flour mixed with baking powder. Beat it up a little more. The dough turned out to be fluffy, but not flowing.
  • Oiled the mold with oil. I have a baking spray. Sprinkled semolina on the mold and laid out the dough. She evened and pressed the halves of the apricots and sprinkled them with a little sugar. This is how it looked.
  • Apricot meringue pie
  • I put it in an oven preheated to 160 degrees. Convection mode. After about 20-25 minutes, it turned red.
  • Apricot meringue pie
  • Beat the whites until a good foam, added a little sugar and starch, continuing to beat. When the sugar has dissolved, put the meringue on top of the cake, giving it some waviness.
  • Apricot meringue pie
  • She baked in the oven at 140 degrees for 30 minutes, then lowered the temperature to 110 degrees and held it for about 20 minutes. Here's what happened:
  • Apricot meringue pie
  • Well, they cut it ...
  • Apricot meringue pie
  • Very tasty! Crispy meringue on top, then tender, not moist soufflé, apricot and crumbly dough ... The experiment was a success !!!!


MariS
How delicious it must be Tanya!
I'll hide the recipe in my bins. Thank you!
Babushka
Marina, thanks for your attention to the recipe. Now we are waiting for guests and we will cut them. I will try to snatch a piece so that I can take a picture of the cut.
Husky
Tanya, how beautiful it should be inside !!
The pictures above are delicious and beautiful !!
I love shortbread dough. and there are also fruits and meringues. MMMMM must be delicious !!
Try, definitely try !!
Matilda_81
Tatyana, and what size do you have?
Babushka
Ludmilathanks for the praise! Added a cut photo. Delicious!
Babushka
Gulnara, silicone shape, square. Now washed in the dishwasher. I'll measure it tomorrow.
Husky
Tatyana, and on the cut, the dough looks more like biscuit. Although you write crumbly. So which dough is it more like?
And yet, is it dumb to hang a cup in grams?
Babushka
Ludmila, the dough is not biscuit. It tastes more like a shortbread. But not hard, but soft and crumbly. And the cup is the standard measuring cup from the set, 8 ounces or 240 ml.
prascovia
Tanya thank you! A similar cake was baked by my mother, and it was with apricots! Of course, I lost the recipe, I will try yours, but is it OH? Tell me, is it possible to reduce the amount of oil, or replace it with vegetable oil? The husband is on the strictest diet, and he will almost eat such beauty.
Babushka
prascovia, it was an experiment. I don't know what happens if you replace it with vegetable oil. Maybe it makes sense to try a small amount? But I think that the vegetable oil should be chilled or add ice water ...
Sonadora
Tatyana, the cake is just fabulous! I have no doubt that it is very tasty. I am definitely dragging the recipe into the bins. Thank you!
lu_estrada
hmm, only half an hour ago I threw the fed-up apricots into my husband's compote, I didn't know about such a wonderful, light and sooo tasty and beautiful pie, oh!
Tanya, class!
Irina.
Babushka, Tatyana, what a beauty!!! Thanks for the interesting recipe, while bookmarking, but I will definitely bake it.
Matilda_81
Tatyana, everything is in order, until tomorrow tolerates the size of the mold
Rada-dms
Well, it's okay !! There is also a similar recipe, family! But I haven't baked for 15 years! Now let's try yours! But so it is clear that it is very tasty!
Babushka
Manka, Ludmila, Irina., Rada-dms, thank you very much for your attention to the recipe!
Alenka212
What a day this is today! Every recipe is a masterpiece! It is a pity that there are no apricots this year .... We take it into service!
Babushka
Quote: Matilda_81

Tatyana, and what size do you have?

Measured: 24 cm x 24 cm, depth 5 cm. Silicone.
Babushka
Elena, and can be from a plum ...
Alenka212
Of course, I liked the technology itself very much. Loose bottom. filling and meringue!
Babushka
Elena, good luck!
Lettera
Quote: Babushka
can be from a plum ...

I also thought so when I looked at the plums, they were sour ... they were.

Tatyana, thanks for the recipe, it turned out to be very useful!
Apricot meringue pie

I didn't have enough patience to beat the foam to the end, I baked at night
As a result, the middle turned out to be watery (maybe it was in the plums, they were very juicy), but after the refrigerator it froze normally)))
Usually I reduce the sugar, I didn’t do it here, because the plums were sour, but for me it turned out to be too much.
The most important thing is that it is very tasty and unusual! I will do more
Form d.26cm, glass. Top with almond petals. I don't have a thermometer for the oven yet, so I don't know exactly what the temperature was, I stuck to the recipe.
It took 20 minutes to brown the 1st layer, but I left it for another 5, lowering the temperature (120g.)
I think it takes longer to bake in glass than in silicone. Or not? I have never compared.
However, next time I will try to achieve a crumbly bottom.
Do you think the baking time needs to be increased or the fruit processed?
Babushka
Elena, how wonderful! Bravo!
I think that the baking time can be increased. Silicone is thinner and heats up faster. And the glass is beautiful!
Lettera
Tatyana, Thank you! So next time I'll lower the temperature and add time
Or I will do it in silicone / metal
Gouache
Tanya, thanks for the recipe! I baked a pie a week ago with my youngest son. It turned out very tasty! The truth is slightly overexposed, and the bottom turned out to be tanned.)))

Apricot meringue pie
Babushka
Natasha, beauty! Very impressive! The tanned bottom adds charm. And on Friday I did it with plums. The guests liked it more than with the apricot ...
Gouache
Tanya, it seems to me that it should be very tasty with plums! We need to cook.)
Irina.T
Tatiana, and a cup for 200 or 250 ml?
Babushka
Irina. T, American measuring cup 240 ml.
Elena_Minsk
Hello, I made your pie with plums - it’s delicious, well, just not how. And the recipe is very simple and quick. Only I need to figure out the baking time-temperature, since my proteins in the meringue on top did not turn, remained in the form of a souffle and were blown away. Whipped perfectly, the oven is good. Very tasty, and I will strive for the ideal, but can you tell me, are there any tricks so that the protein soufflé does not blow off? I read somewhere that the cake should not be taken out immediately, but allowed to cool in a slightly open oven - is that so?
Thank you
Babushka
Elena_Minsk, thanks for your attention to the recipe! There are no secrets, the convection program, temperature 140 degrees 30 minutes, then lowered the temperature to 110 degrees and held it for about 20 minutes. Cooling down on the table ...
ElenaS
Babushka, Tatiana tell me why add starch to meringue? what does he give? as far as I know, sugar is perfectly whipped with proteins ...
Babushka
Elena, starch gives dry meringue. Especially if on wet dough with fruit. It turns out to be a good meringue.
ElenaS
Babushka, understandably. I'm preparing it now. but without the meringue it cost me 35 minutes in the oven, but the middle is completely wet ((apparently the apricots gave juice.
Babushka
Elena, when it is ready, then the dough with apricots should be crumbly, similar to shortbread, but more tender.
ElenaS
Quote: Babushka

Elena, when it is ready, then the dough with apricots should be crumbly, similar to shortbread, but more tender.
Tatyan, in general, I turned out so crumbly that I could not cut it. the dough is somewhat like a biscuit, firstly it is not dry but crumbly moist, like a soaked biscuit. secondly, when you cut meringues, does it crumble? or I dried it out (I dried it at a temperature of 110 hours, if not more, I was sooo afraid that it would be damp inside, because before applying it to the meringue cake, it already floated in the middle, the edges grabbed, and the middle here ...) ... in general I got this ... the pie itself, moist crumbly, then a soufflé, then a meringue. I could not get it out of the round silicone mold, it began to break. as a result, she cut (if I may say so) into chaotic pieces and put them on a dish. but very tasty, really .... only for me it is very sweet, I would probably follow. once reduced the amount of sugar for the dough. and even sweet meringue .... and so great dessert. Thank you!


Added on Friday 08 Jul 2016 09:35 PM

looked at the cut on the previous page ... yes, I obviously overdried the meringue, because the soufflé layer turned out to be quite small. you have to do the work on mistakes.))
Babushka
Elena, everything is correct: meringue, then a layer of soufflé, then crumbly with apricots. It pulls out of my mold normally ... I let it cool down a bit, then I take it out. Can it really be overdried?
Natasha K
Babushka, thank you so much for the recipe, very tasty. Made with cherries, delicious taste!
Babushka
Natalia K, I am very glad that I liked the recipe.
Nija42
Made 1/2 serving today, replacing apricots with plums. It turned out just amazing! Thanks for the recipe, I will cook more than once.
Babushka
Natalia, I am very glad that I liked the recipe!
una-olga
Thank you Tatyana for the cake recipe. Simple and surprisingly delicious! I baked it in a detachable form for 28, laid it out with a spoon and spread it (at first I thought of adding flour - once a shortbread, and did the right thing that I left it as it is). The form is large, therefore the dough layer is not high, the apricots are sunk to the base of the form. And then the most interesting thing: whipped the squirrels in a food processor and probably interrupted. I laid them out with a Spoon and leveled them with a knife, they turned out right to the eyeballs of the form. But when I took it out of the oven, the meringue cooled down and settled. I thought it didn't work out the pie. This morning, without enthusiasm, I cut a slice for coffee, then another and another. Well this should be kept on a permanent basis for the whole summer !!! Delicious !

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