John Myers
Gooseberry Meringue Pie
The perfect gooseberry meringue pie recipe with a picture and simple step-by-step instructions.
- 6 piece Eggs separated
- 1 pinch Salt
- 200 g Sugar
- 200 g Vanilla extract
- 150 g Flour
- 50 g Food starch
- 1 teaspoon Baking powder
- 4 piece Protein
- 200 g Sugar
- 200 g Sliced almonds
- 1 Glass Gooseberries
- 1 packet Cake enjoyment
- 500 Milliliters Cream
- Preheat the oven to 180 ° C.
- Beat six egg whites with a pinch of salt for three minutes until stiff. Then add half of the sugar to the egg whites and beat for another three minutes and set the egg whites aside. Mix the egg yolk with the remaining sugar and vanilla extract until it is creamy white. Gradually fold the egg whites carefully into the egg yolk mixture. Then mix the flour, cornstarch and baking powder, sift into the egg and sugar mixture and fold in thoroughly.
- For the meringue, beat four egg whites until stiff and let the sugar trickle in. Keep stirring until a smooth, shiny egg foam mixture is formed.
- Pour half of the dough into a springform pan, smooth it out and spread half of the meringue mixture on top. Then spread 100g of the almonds on top and bake for 15-20 minutes. Repeat the same thing with the second half of the dough, meringue and almonds, creating two equal bases.
- Drain the fruit well and collect the juice. Then prepare the juice with the cake glaze according to the instructions. Clamp the first base in a cake ring. Spread the fruit on the base, pour the icing over it and let it cool.
- Whip the cream until stiff and spread it over the cooled topping. Finally place the second floor on top and press it down lightly. Chill until ready to serve.
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