Shortcrust cake with meringue. Polish apple meringue cake with crumbs Apple shortcrust pastry meringue cake

As a child, my mother often prepared us an apple cider, which she covered with a protein glaze on top, as a result, an airy delicacy with a crispy crust was obtained.
A shortbread cake with apples and whipped proteins, the recipe for which I will tell you today, is a variation on this theme.

Apple shortbread recipe:

Egg yolks - 2 pcs.
Butter - 100 g (you can use margarine instead of butter or make a mixture of butter and margarine)
Powdered sugar - 50 g.
Apples - 2 pcs.
Flour - 200 g (about 1.5 cups of 250 ml)
Milk - 2 tbsp. spoons

For the meringue:

Egg whites - 2 pcs.
Sugar - 100 g.

How to bake:

Mash the softened butter with powdered sugar and yolks, you should get a homogeneous mass, similar to a smooth cream.

Add flour to the mixture and crush it into crumbs.

Pour 2 tbsp into the resulting mass. spoons of milk and knead soft elastic dough... Try to knead the dough quickly, because, with long kneading, gluten will begin to form in the dough and the crust in the finished cake will turn out to be hard.

Roll out the crust, place in a baking dish and refrigerate for 30 minutes. Take note.

Attention! Before placing the shortcrust cake in a cold place, prick it with a knife or fork. This will help prevent the dough from bulging and warping during baking.

The next step in making apple meringue pie is preparing the filling.

Cut the apples into large pieces, sprinkle with lemon juice to avoid darkening of the pulp. Sprinkle with sugar and set aside - we need the apples to soften and give off excess juice, which we will later merge. You can tire the apples a little by heating them in a saucepan with a piece butter... In this case, we eliminate the possibility that apples "flow" during baking.

Beat the whites into a dense mass, adding 100 grams of sugar, achieve a shiny snow-white glaze.

Note: Avoid getting fat particles into the container in which you are whipping the meringue, otherwise, the frosting may not whip.

What other features and rules exist for whipping proteins with sugar, you can find out from a specially created article on my blog:

We take out the cold shortbread cake from the refrigerator, put the apples on the dough and send the apple pie into the oven, preheated to 180-200 C, for half an hour.

After this time, cover the cake with white glaze and send it back to the oven at 120 C, baking time - 1 hour.

To always make a shortcrust cake with apples:

1. Apples should not be too juicy, otherwise the cake will get wet and will taste raw dough... It's good if these are apples that have long been plucked from the tree and have become looser in structure.

2. The shortbread will be tender and crumbly if the butter is removed from the refrigerator and left to lie at room temperature. If you use cold butter (such dough recipes also exist), the dough will be harder.

3. Apple meringue pie should be eaten fresh! If you leave it on the table overnight (or in the refrigerator, it doesn't matter), the meringue can get wet and partially melt.

Here's what we get:

I will answer the questions that most often I get with this recipe:

- What form is used to bake the apple pie?

In this recipe I use a regular metal mold with a diameter of 25 cm. You can use a larger or smaller mold, but in this case you need to proportionally increase or decrease the amount of ingredients.

- Do I need to lubricate the mold?

You don't need to grease the apple pie pan for this recipe, as the dough contains a lot of butter.

- Why isn't the meringue crust crispy?

This may be due to the fact that the apples are very juicy, or there is high humidity in the apartment.

- Can I add nuts to the meringue?

Adding nuts will make the meringue cap smaller in volume (since nuts absorb moisture well), but this will not make it less tasty. I bake this apple shortcrust cake recipe with nut-free whipped egg whites, but I think it tastes better with them.

- Is it possible to use not sweet, but sour varieties of apples?

I would be glad to receive your feedback and photos of the result! Write, did the apple meringue pie turn out, did you and your family like it !?

Apple Pie can be made with olive oil- for example, the way Julia Vysotskaya does it. In the piggy bank of video recipes, I suggest this option:

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Scrolling through my old recipe book, I found a recipe for a Polish apple meringue pie with crumbs. I haven't cooked it for a long time, I decided to remember. The pie is not difficult to prepare, but there are preliminary processes that must be done in advance - this is the preparation of the apple filling and the preparation of the dough. We set aside about an hour for this business, so that the filling has time to cool and the dough to lie down.

Prepare the required ingredients from the list.

The first step is to peel the apples, remove the cores.

Grate the apples, put in a saucepan, add 50 g of sugar and cinnamon. You will also need a tablespoon of water to prevent the apples from burning. Cover the saucepan, put on fire and cook for 10 minutes over low heat. Then open the lid and let the excess liquid evaporate. Focus on the variety of apples, some will give more juice, some less. After that, leave the filling to cool and start making the dough.

Separate the whites from the yolks and put them in the refrigerator for a while. Add soft butter to the yolks and beat the mixture with a whisk.

Add a tablespoon of sugar, salt and flour sifted with baking soda to the mixture.

Knead the dough well, if there is not enough flour, you can add a little. Divide the dough into 2 parts: 2/3 and 1/3. Put the smaller part in the freezer, and wrap the larger part in a film and put it in the refrigerator for 30 minutes.

5 minutes before cooking, remove the proteins from the refrigerator, beat them until fluffy white foam, then add the remaining sugar a little, continuing to beat until the proteins become dense and adhere to the sides of the blender bowl or on the whisk.

Prepare a form with a diameter of 22-24 cm, lay the bottom with parchment paper, you can snap the paper with a rim. Remove the dough from the refrigerator and form a basket with sides 3 cm high. Put the cooled apple filling on the bottom. Break off half of the dough in the freezer and grate directly on top of the filling.

Then put the whipped egg whites (meringue) and grate the rest of the dough on top.

Preheat the oven to 170 degrees and bake the cake for 45 minutes, until the crumb is browned on top. Then turn off the oven and leave the cake in it for another 30 minutes.

When the polish apple meringue and crumb cake has cooled, cut into portions and serve.

Bon Appetit!

Meringue pie - delicious and unusual pastries. Most often, such pies are baked at home from shortcrust pastry with a filling in the middle and a cloud of snow-white meringue on top. Various fruits, berries, curd mass, etc. are used as a filling. Fruits are cut into slices or processed into puree. Meringue is made from egg white beaten with sugar. Meringue pie recipes will ensure waste-free production. The yolks are put into the dough and the whites are used to make the meringue cream. As a result of all efforts, it turns out very tasty. tender pies with meringue, a dish from which few people refuse.

Juicy meringue pie with wild berries

Meringue pie recipes are amazingly tasty and juicy. Very quickly, a set of simple products turns into exquisite shortbread pastries.

Ingredients for the crust:

3 yolks;
180 g butter;
6 tbsp Sahara;
1.5 tbsp. wheat flour.

Ingredients for the filling:

3 squirrels;
110 g cranberries;
5 tbsp granulated sugar:
180 g blueberries.

Cooking instructions:

The meringue pie on top is made from shortcrust pastry. To do this, beat the softened butter, yolks with sugar with a mixer. Then add the sifted flour and knead the tough dough. We form a ball out of it, wrap it in foil and put it on the refrigerator shelf for 20 minutes.
The preparation of the filling consists in sorting, washing and drying the fruits. Grind in a blender until puree. Add a spoonful of granulated sugar and beat thoroughly with a mixer to dissolve all the grains.
Roll out the cooled dough in a layer. We carefully transfer the sand base into a mold with sides. We cover the shape and form the sides so that the filling does not pour out. To prevent the dough from bubbling up in the oven, it must be pricked frequently with a fork.
We send the workpiece to the oven - the baking process lasts 30-40 minutes. Then we take out the liver and cool it. Put wild berry puree on a warm base, put a cloud of whipped proteins on top.
Put the meringue shortcrust cake on top in the oven for 15 minutes, until the whipped egg whites are lightly browned. Heating, turn off and, without opening the doors, keep the cake in the oven for a couple of hours. After that, the meringue on top will crunch appetizingly, and inside the shortbread cake will remain juicy and tender. Bon appetit, everyone!

Apple meringue pie

A very simple version of apple pie. This pastry can be considered special due to the presence of meringues. It gives the dish a spicy flavor and appetizing crunchy crust.

Ingredients:

1 tbsp. granulated sugar;
200 gr. butter;
1 yolk;
2 squirrels;
260 g wheat flour;
5 large apples;
0.5 tsp soda;
1 pinch of salt;
0.5 tsp cinnamon powder.

Cooking scheme:

To bake an apple meringue pie on your own, put pieces of butter in the sifted flour, grind them into crumbs. Add yolk, salt, baking soda and quickly.
Now we tear off a piece of dough and distribute it on a baking sheet with a layer of 0.5 cm. And so we stretch each piece with our hands and connect it to each other. This dough preparation is called "patchwork". The base for the cake should be rectangular.
We place the base in the oven and bake for 25 minutes at a temperature of 200 ° C. The dough should be slightly browned.
For the filling, apples can simply be peeled and grated. But it will be much tastier to cut the peeled apples into cubes and stew them with sugar in a thick skillet. You can also use ready-made apple jam.
Whisk the proteins at room temperature with sugar, starting at low speed and gradually increasing them. The foam should be whipped very tightly so that whisk marks remain on the mass.
Put a layer of apple filling on the slightly cooled crust, and carefully lay out the protein mass on top.
Return the shortcrust apple meringue pie to the oven for 7 minutes (220Co). When the proteins are browned and creamy, then you can take out the cake. Let it cool down and serve with tea.

Video: Cooking Apple Meringue Pie

Delicate lemon meringue pie

Everyone knows that lemons are very healthy and are an inexhaustible source of vitamin C. Therefore, a lemon meringue pie will not only be delicious, but also very healthy.

Ingredients:

1 large lemon;
2 tbsp potato starch;
300 gr. wheat flour;
4 fresh eggs;
1 packet of vanilla;
170 g butter;
250 ml of ice cold water;
3 pinches of salt.

Cooking step by step:

For shortcrust pastry, combine flour, chilled with butter and salt. We chop all this with a knife until smooth. Pour in 100 ml of ice water and knead a dense dough with your hands, forming a bun out of it.
Cover the round baking dish with baking paper. Roll out the dough, put it in a mold, forming sides, often prick with a fork. Put another sheet of parchment on top, add beans or dry peas to fix the sides. We bake for a quarter of an hour at 220 ° C. Then we remove the legumes and bake for another 10 minutes. After that, we take out the liver and cool it completely.
To prepare the lemon filling, remove the zest from the washed lemon and squeeze out all the juice. We wash the eggs and separate the yolks from the whites. Combine the yolks with sugar (120 gr.), Vanilla, lemon ingredients and salt. Dissolve the starch separately in 150 ml of ice cold water and add to the filling. Add the rest of the butter and stir everything thoroughly. Pour everything into a saucepan, heat at a slow boil until the composition begins to thicken. Remove from the stove, immediately pour it onto the dough, cover with cling film and cool it like that.
Beat the egg whites with sugar (60 gr.) In a very steep foam. We spread the resulting mass on top. Can be beautifully deposited from a pastry bag with a nozzle.
After the lemon meringue pie is baked for a quarter of an hour at 180 degrees, you can cut it and serve it to your family with a cup of tea. Bon appetit, everyone!

Video: Lemon meringue pie - step by step recipe

Apple pie with meringue successfully combines three layers, different in taste and texture. A thin crumbly sandy base is filled with softened fruit slices with a slight acidity, hidden under a lush “cap” of a sweet souffle-like protein mass with a dried fragile top. A wide layer of "floating" meringue is prepared in a style - the same soft inside, with hardened thin crust on the outside, it ideally complements baked goods, both externally and in taste.

We knead the dough on three yolks at once, which is very convenient - you do not have to decide where to attach them urgently, as is often the case with meringues and other desserts with egg whites. Lightly soften the apples over the top heat, adding spicy cinnamon and sprinkling with refreshing lemon juice. We prepare the meringue according to the well-known rules - whisk it diligently with powder until a lush and elastic snow-white mass. In one form, we combine the three prepared pie components and send them to the oven for the final result.

Ingredients:

For the test:

butter - 120 g;
sugar - 50 g;
egg yolks - 3 pcs.;
salt - a pinch;
flour - about 200 g.

For filling:

apples - 700 g;
butter - 30 g;
lemon juice - 2 tbsp. spoons;
sugar - 1-2 tbsp. spoons;
ground cinnamon - ½ tsp.

For the meringue:

egg whites - 3 pcs.;
icing sugar - 120 g;
salt - a pinch;
lemon juice - 2 tsp;
corn starch - 1 tbsp. spoon without a slide.

Apple meringue pie recipe

Cooking the dough. We combine soft butter, previously taken out of the refrigerator and thawed to a plastic state, with sugar. Rub thoroughly with a fork.
We carefully divide the eggs into yolks and whites. We place the latter in a clean dry container and put it in the refrigerator. Later, the protein mixture will be required for whipping, so we make sure that no drops of yolk or pieces of shell that can disrupt the process get to it. Add the yolks to the butter.
Throw in a pinch of salt and mix the oil-yolk mass.
Gradually add flour and form a soft, pliable flour ball. We do not knead for a long time - it is only necessary to combine all the components together until a homogeneous dough that does not stick to the hands is formed. If the mass turns out to be sticky, add an additional portion of flour.
Using your fingers, stretch the dough in a split form (diameter 22 cm). We tamp a uniform layer along the bottom, form a board with a height of about 4 cm. Pierce the base thickly with a fork so that the cake does not swell when baking, and then remove the mold for 30-40 minutes in the refrigerator.
Filling for apple pie with meringue
Cut off a thin layer of peel from the apples, remove the core. Cut the fruit into thin slices.
Pour lemon juice on the slices, add cinnamon and sugar. We mix. Sour apples are best for the pie. If the fruit is very sweet, you do not need to add sugar.
Put the apple slices in a saucepan, add soft butter. We mix.
We keep on low heat under the lid for about 5-15 minutes (time depends on the variety of apples). The pieces should soften slightly, but still retain their shape.
We take out a container with chilled dough from the refrigerator. We put in an oven preheated to 180 degrees for 15-20 minutes. Fill the baked sand "basket" with apple filling.
Meringue for apple pie
We take out the proteins that have been waiting for their turn from the refrigerator. Beat with a pinch of salt until a soft, completely whitish mass is formed.
Continuing to work as a mixer, gradually add icing sugar... We continue to actively beat until an elastic, ideally holding the shape of the composition is obtained. The meringue squirrels must hold firmly in place when tilting and turning the dishes. At the end of whipping, add lemon juice and starch. Having achieved stable, dense peaks, we finish the process.
We spread the beaten egg whites on a chilled sand base with apples. Distribute evenly, hiding the fruit filling under a lush snow-white layer. We form careless vortices, lifting the squirrels up with a fork.
We put the apple pie with meringue in the oven, preheated to 140 degrees. While maintaining the temperature, we dry the proteins for about 40-60 minutes. The meringue should be brown on the outside to a creamy color, covered with a fragile crust that does not stick to the fingers to the touch. Inside, the protein layer remains soft.
Cool down the finished cake, remove the split board. We cut the pastries into portions and help ourselves!

Apple meringue pie is ready! Enjoy your tea!

Add cold butter, chopped or grated, to the flour mixture.

Rub the butter and flour mixture into fine crumbs with your hands, then pour in ice water.

Quickly knead the shortbread dough, which will be firm but soft. Collect it to a com.

Roll out the dough and place it in a mold with a diameter of 24-26 cm, forming the sides. Chop the dough with a fork and send to the oven preheated to 180 degrees for 20-25 minutes.
While the base is baking, prepare the filling. For this: peel and seed apples, cut into arbitrary, but not large pieces. Place apples in a skillet with butter.

Let the butter melt over the fire, then add sugar and vanilla sugar.

Simmer the apples, stirring constantly, for 10 minutes over low heat (the apples should become soft, but they should not turn into mashed potatoes).

Put the apple filling on a ready-made hot shortbread base.

Beat the cold proteins with a mixer with a pinch of salt until fluffy. Then add sugar gradually, continuing to beat with a mixer. Beat whites with sugar for about 5 minutes (until firm peaks).