Chocolate meringue pie
Instructions
Prepare the pastry: take the soft butter in small pieces, flour and you'll get a bunch of briciolame that have a fountain on a pastry Board.
In the Middle put the yolks, potato flour, icing sugar, a teaspoon of vanilla and a pinch of salt.
Knead quickly with your fingertips, then wrap the dough in a little plastic wrap and put to rest in the refrigerator for 30 minutes.
Meanwhile prepare the filling: in a saucepan, mix the egg yolks with sugar and flour, then dilute with the mixture by pouring hot milk.
Bring on moderate heat, stirring constantly, boil for 5 minutes, add 2 tablespoons of liqueur and chocolate shredded, and turn off as soon as it will be dissolved.
Let cool the cream.
Roll the pastry to 5 mm thick and also lined the edges of a mold hinged round 26 cm in diameter, well buttered.
Pour the cold cream, even the dough at the edges, then passed into the oven at 200 degrees for 20 minutes.
Put the pie on a baking tray and table linen.
For the meringue, bake 150 g of sugar with 2 tablespoons of water, dipping briefly the saucepan in cold water to stop the cooking sugar.
Meanwhile snow well mounted soda egg whites with a pinch of salt, then add hot sugar wire, always working with a whisk to get a glossy meringue and soda which incorporerete finely chopped almonds with a spoonful of sugar.
Pour the meringue on the pie and move the grill for 4-5 minutes.
Ingredients and dosing for 8 persons
- For the pastry:
- 160 g of butter
- 150 g of white flour
- 100 g of starch
- 100 g of icing sugar
- 3 egg yolks
- Vanillin
- Salt
- For the filling:
- 250 g of milk
- 150 g of chocolate
- 40 g of granulated sugar
- 20 g of white flour
- 2 egg yolks
- Grand marnier liqueur
- For the meringue:
- 150 g of egg whites
- 150 g of granulated sugar
- 70 g of almond
- 1 pinch of salt