Apple Meringue Pie

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With such a glut of apples at the moment, it seems a race against time to eat the apples before they go off! We are having apple everything at the moment. Some things have been more successful than others. My most successful bakes has been the Apple Meringue Pie. Essentially the same as Lemon Meringue Pie – with the obvious filling change.  I have used Cox apples, only because that is the apple tree I have! I didn’t feel the need to add sugar to the stewed apple because I felt the apples were sweet enough and with the meringue top it balances the sharpness of the apple. Continue reading “Apple Meringue Pie”

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Valentine Cherry Meringues

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I did a lot of research into finding the perfect meringue recipe. As a general rule 50g of sugar per egg white is used. The addition of corn flour and vinegar ‘strengthens’ the egg white, making it more stable giving a more chewy fluffier marshmallow centre and the cooking time can be shortened.  Adding brown sugar gives an even chewier centre (however no more than half the total amount of sugar used should be brown).  Cream of tartar makes a sturdier meringue that is less prone to weeping and more tolerant to a higher cooking temperature.  This is why cream of tartar is often added to meringue when making puddings like lemon meringue pie. Continue reading “Valentine Cherry Meringues”