Cranberry meringue pie

Ingredients for 1 servings:

• 1 packet of vanilla sugar
• 245 g sugar
• 1 egg(s)
• 250 g flour
• 1 pinch of salt
• 130 g margarine, room temperature
• 1 tbsp flour
• 5 egg whites
• 100 g almonds, ground
• 60 g cornstarch
• 1 jar cranberries, drained

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 12 minutes; Total time approx. 1 hour 42 minutes

simply

For the cake base, mix 1 packet of vanilla sugar, 1 egg, 65 g sugar, 1 pinch of salt, 250 g flour, and 130 g room-temperature margarine with a dough hook. Knead the dough again with your hands and form into a ball. Roll out 2/3 of the dough into a 26 cm springform pan to form the base. Mix 1 teaspoon of flour with the remaining dough and form into a long roll. Place the roll on the cake base as a border and pull it up about 4 cm with your fingers. Prick the base with a fork. Bake in a hot oven at 180 °C (convection oven) for about 12 minutes. For the cream, beat 5 egg whites until stiff peaks form and gradually stir in 180 g sugar. Then add 100 g ground almonds and 60 g cornstarch and mix. Finally, fold in the drained cranberries. Spread the cream on the still-hot base. Then bake the cranberry meringue pie for another 60 minutes, this time at 160°C fan-assisted oven in the lower third of the oven. The meringue should turn golden brown.