Strawberry Meringue Pie With Rose

Name: Thermomix recipe: Strawberry Meringue Pie With Rose
Prep time: 30 min
Cook time: 45 min
Ingredients: 1 Batch Almond Vanilla Pastry; 70 Grams corn flour/starch; 100 Grams fresh lemon juice; 50 Grams golden caster sugar; 2 Tablespoons rosewater; 2 Teaspoons gelatin, softened in the rosewater; 500 Grams strawberries, halved (weigh after hulling); 200 Grams egg whites; 1 Teaspoon cream of tartar; 250 Grams golden caster sugar; 1 Teaspoon vanilla bean paste

Make on Fresco

Serves 8 Prep Time 30 minutes Cook Time 45 minutes Rated: Print

Apart from the taste of course, I love the prettiness of this recipe. It is also really delicately flavoured and will go a long way to making you a legend at the dinner party, should you decide to trot this one out for guests or take to an occasion of your choosing. It is a pretty special one and should be reserved for such. Get your torches at the ready, and piping skills also help! Happy Meringue-ing!

This recipe first appeared in The 12 Days of Christmix ebook. Go get it!

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Need

1 Batch Almond Vanilla Pastry Recipe BUY
70 Grams corn flour/starch
100 Grams fresh lemon juice
50 Grams golden caster sugar
2 Tablespoons rosewater
2 Teaspoons gelatin, softened in the rosewater
500 Grams strawberries, halved (weigh after hulling)
Meringue:
200 Grams egg whites
1 Teaspoon cream of tartar
250 Grams golden caster sugar
1 Teaspoon vanilla bean paste BUY

Do

1: Prepare pastry base by pressing pastry into a 23cm flan tin with removable base and freeze for 20 minutes or more.
2: Preheat oven to 180°C. Remove tin straight from the freezer and bake 15 minutes until golden and fragrant.
3: Meanwhile, make the strawberry filling by placing corn flour, lemon juice and sugar into Thermomix bowl. Cook 6 min/90°C/speed 3. Scrape down sides of bowl and mixture from around the base of the blades.
4: Add rosewater gelatin mixture and blend 20 sec/speed 5.
5: Add strawberries and cook 3 min/80°C/Reverse/speed 1.
6: Spread the strawberry mixture onto the cooked pastry base. Return to the oven for 5 minutes.
7: Prepare meringue by placing egg whites and cream of tartar into a clean, dry Thermomix bowl. Whip 5 min/37°C/Butterfly/speed 3.
8: Add 200g golden caster sugar, one tsp at a time through hole in lid as you whip further 5 min/60°C/Butterfly/speed 3. Add vanilla bean paste at the very end of the time.
9: Remove Butterfly and either mound or pipe the meringue on top of the strawberry base.
10: You can either use a blow torch to toast the meringue or reduce the oven temperature to 160°C and bake the entire pie for approx. 10-15 minutes until the meringue is golden.
11: Cool completely prior to serving as it will hold together a lot better when cold.

This really can be completely made ahead of time except the meringue. That needs to be done on the day of serving as it will keep in the fridge.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!