Sunday, April 24, 2011

Merengue Pie Crust

I came across this recipe here.  It seemed like such a wonderful idea! You can fill it with chocolate cream or vanilla custard or lemon curd or strawberries or just about anything that goes well with merengue, and it was so easy to do.

4 egg whites
pinch of salt
1/2 tsp cream of tartar
1 cup + 2 tbsp superfine sugar (I used powdered sugar)
3/4 teaspoon of vanilla extract.

Preheat the oven to 375F degrees the reduce it to 200F degrees. (I lowered it to 180F)

Line a baking sheet with parchment and draw a 10-inch circle on it. Turn paper over.

With an electric mixer, beat the egg whites, salt and cream of tartar in a bowl until the whites form soft peaks. Add sugar 2 teaspoons at a time, while continuing to beat until the merengue is stiff and glossy. Beat in the vanilla.

Spoon meringue into the traced circle, smooth with a spatula and shape like a shallow bowl.
Place in the lower third of the oven, and bake for at least 5 hours (the longer it stays in, the surer you can be that the shell will arrive at crisp perfection). Then turn off the oven and leave the meringue in the turned-off oven to cool, preferably overnight.

Before placing it in the oven.

Fully cooked and cooled. I wished it had looked prettier, but it tasted great!


  1. It sounds like a great idea Ivonne. I think it looks pretty...but probably better in person. You could make little individual ones too.

  2. Lyndsey great idea :) little individual cupcake one's would be wonderful! Mmmmmm stuffed with like a rich "Natilla" (the cuban pudding with egg yolks, cinnamon, sometimes citrus peel) OMG YUM! Sometime during my summer break i want to attempt making something called "Brazo de Mercedes" I think it's like a jelly roll but instead of like the cake dough it's meringue :D

  3. Hello Lyndsey and Nathan!

    Yes, I thought of making them individual size, and I was originally going to make "natilla" (which I'll probably make for another post), but since my daughter can't have milk, I skipped the custard this time.

    Nice to hear from you. :)

  4. Sigh. I keep having trouble leaving a comment. But I'm not giving up. Cross your fingers.

    Your dessert looks muy delicioso. I'm also a big fan of meringue-type desserts. And find them especially irresistible when paired with lemon curd.

  5. Yay Marysol, you were able to comment, and I thank you for it. Yes I am definitely going to try this again, I can think of many combinations.