Orange meringue pie
Instructions
Start preparing the cream for the filling.
Beat the egg yolks in a saucepan combine copper sugar and flour.
Put on the fire and flame add milk (previously boiled and still warm) a little at a time, stirring constantly.
When the cream becomes dense and velvety, switch off and pour the shot of liquor.
While the cream cools off turn on the oven to 150 degrees and prepare the dough for sweet.
Put the flour with the egg yolks, granulated sugar, the butter cut into small pieces and salt.
Quickly knead until a soft dough.
Take a mould cake round 23 cm approximately in diameter and perfect pastry into two parts on the bottom and along the edges.
With a rolling pin roll the dough, then arrange in the mould by covering the bottom and edges.
Now cold cream add the zest and almonds, stir gently and pour the mixture into the cake tin.
Whip the egg whites with electric mixer, then add gently hand the icing sugar a little at a time by raising the mass from the bottom up not to remove the egg whites.
Cover with white snow mounted the cake and bake at 120 degrees lowering; simmer for about 1 hour.
Meanwhile, in a nonstick pan pour the honey and gently place the orange slices cut in half and pitted.
Put on the heat and cook until they start to color.
When the cake starts to take color on the meringue is the time to get it out of the oven.
Let it cool and then sprinkle with the orange slices.
NB.
A little trick to improve the aesthetic appearance of the cake will be to shut down the normal oven 5 minutes before cooking and turn it on again, but only for the grill so that the meringue takes a nice golden color.
Ingredients and dosing for 6 persons
- For the dough:
- 250 g of flour
- 3 egg yolks
- 125 g of butter
- 70 g of sugar
- 1 pinch of salt
- Butter for the mould
- For the filling and decoration:
- 2 oranges
- 5 egg whites
- 1 tablespoon of flour
- 2 egg yolks
- 100 g of granulated sugar
- 25 cl of fresh whole milk
- 1 small glass of orange liqueur
- 50 g of almonds
- 100 g of honey
- 100 g of candied orange rind
- 400 g of icing sugar