Sand pie with italian merengue and cherries

7 servings
1 hour 20 min

Meringue ingredients.

We pour water into a saucepan, add sugar and send the mixture to the heat. We stir thoroughly so that the sugar completely dissolves.

Bring the mixture to a boil, if there is a culinary thermometer, then bring the mixture to 120 C, and if there is no thermometer, then boil the syrup for about 5 minutes.

When the syrup boils, we start whipping the proteins. They need to be beaten to soft peaks.

Without stopping to beat, we pour the hot syrup into the working blades of the mixer with a thin trickle.

After all the syrup has been poured in, whisk the mixture until cooled. As a result, it turns out a very dense, shiny mass. Merenga is ready. Such a meringue is very stable, it holds its shape perfectly. If you wish, you can make meringue with it, or you can use it as a cream.

I made a pie with her. For the pie, shortbread dough (I cooked http:

On top, we cover the form with dough with a sheet of parchment paper and fill the form with beans (peas). Bake the basket at 190 C for about 10-15 minutes with beans, then remove the load and bake for another 10 minutes (the basket should be completely baked, focus on your oven, it may take you more or less time).

While the form is baked, we will prepare the filling. I used canned cherries, but if there are no cherries, you can use just berry jam, only preferably there would be jam with sour.

For the cherry filling, pour 200 cups of syrup (50 g set aside) from the cherries into a saucepan, add sugar and bring to a boil, dilute the starch with the remaining syrup and pour a thin stream into the boiling syrup. It will quickly thicken. Add cherries, mix and turn off. The filling is ready.

Put the filling in the finished basket from the sand dough.

Transfer the merengue into a pastry bag and cover the filling on top.

We send the pie to the oven preheated to 230 C for 5-7 minutes, well, or who has what oven. The merenga should grind a little outside and dry, and inside it will remain tender and airy. as soufflé. Let the pie cool completely and serve to the table. Enjoy your meal!