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| Blackberry meringue pie |
Serves 8
You'll need a sugar thermometer for this recipe, available from kitchenware shops
Blackberry meringue pie ingredients: 250g digestive biscuits. 1/2 cup (45g) desiccated coconut. 175g unsalted butter, melted. Finely grated zest and juice of 1 lemon. 750g fresh or frozen blackberries. 1 and 1/4 cups (275g) caster sugar. 2 tbs arrowroot. 3 eggwhites
Methods of cooking
To make blackberry meringue pie, Place biscuits in a zip lock bag and beat with a rolling pin crumbs. Transfer to a bowl, add the coconut and butter, then stir until well combined. Tip into greased 22cm loose-bottomed cake oan and press into the base and sides until smooth. Chill for 30 minutes. To make the filling, heat zest and juice, 375g berries, 1/2 cup (110g) sugar and 2 tbs water in a saucepan over medium-low heat for 2-3 minutes until berries start to release their juices. Cook, crushing with a spoon, for a further 3 minutes or until softened. Mix the arrowroot with 2 tbs cold water, then add to the saucepan and cook for 1-2 minutes until the saucepan is thickened and shiny. Stir through the remaining 375g berries, remove from heat and cool slightly. Strain the berries, reserving the sauce, and set aside to completely. To make the meringue, combine the remaining 3/4 cup (165g) sugar and 50ml water in a saucepan. heat gently over low heat 1-2 minutes until sugar dissolves. Increase the heat to medium and cook until the temperature reaches 120C on a sugar thermometer. Meanwhile, whisk eggwhites to stiff peaks with electric beaters. Whisking constantly, add hot sugar syrup in a slow, steady stream. Continue to whisk for 10-15 minutes until meringue cools to room temperature and is thick and glossy. Spoon the strained berries into the tart case and top with meringue, making soft peaks with the back of a spoon. Gently brown the meringue using a kitchen blowtorch. (Alternatively, place the pie under a hot grill for just a few seconds.) Remove from the pan, slice and serve with the reserved berry sauce. By then, blackberry meringue pie is ready
To make blackberry meringue pie, Place biscuits in a zip lock bag and beat with a rolling pin crumbs. Transfer to a bowl, add the coconut and butter, then stir until well combined. Tip into greased 22cm loose-bottomed cake oan and press into the base and sides until smooth. Chill for 30 minutes. To make the filling, heat zest and juice, 375g berries, 1/2 cup (110g) sugar and 2 tbs water in a saucepan over medium-low heat for 2-3 minutes until berries start to release their juices. Cook, crushing with a spoon, for a further 3 minutes or until softened. Mix the arrowroot with 2 tbs cold water, then add to the saucepan and cook for 1-2 minutes until the saucepan is thickened and shiny. Stir through the remaining 375g berries, remove from heat and cool slightly. Strain the berries, reserving the sauce, and set aside to completely. To make the meringue, combine the remaining 3/4 cup (165g) sugar and 50ml water in a saucepan. heat gently over low heat 1-2 minutes until sugar dissolves. Increase the heat to medium and cook until the temperature reaches 120C on a sugar thermometer. Meanwhile, whisk eggwhites to stiff peaks with electric beaters. Whisking constantly, add hot sugar syrup in a slow, steady stream. Continue to whisk for 10-15 minutes until meringue cools to room temperature and is thick and glossy. Spoon the strained berries into the tart case and top with meringue, making soft peaks with the back of a spoon. Gently brown the meringue using a kitchen blowtorch. (Alternatively, place the pie under a hot grill for just a few seconds.) Remove from the pan, slice and serve with the reserved berry sauce. By then, blackberry meringue pie is ready
