Cherry Meringue Pie

Anyone with fond memories of granny’s coffee table is sure to have eaten a meringue pie or two. Whether with gooseberries, strawberries, rhubarb or cherries – meringue pies are very versatile.

But making a meringue pie can be a lot of effort and often we simply don’t have the time to spend hours in the kitchen. With our help, you can whip up a heavenly meringue pie with fruity sour cherries and a fine layer of meringue with minimal effort in a short space of time. Top tip: the meringue mix is already included, so you don’t have the hassle of separating the eggs. Almonds for decorating are also included.

Encores

What else you’ll need

For the dough:

• 100 g soft margarine or butter
• 2 medium eggs

For the topping:

• 1 glass sour cherries (drained net weight 350 g)
• 100 ml water

Preparation

Make the dough

1. Preheat a conventional oven to around 160 °C (fan approx. 150 °C).
2. Then drain the cherries thoroughly in a sieve. Put the baking mix, soft margarine or butter and eggs in a mixing bowl and mix with the electric hand mixer (whisk) briefly on the lowest setting first of all, then on the highest setting for around 3 minutes, until creamy.
3. Place the dough in a springform tin (26 cm in diameter) lined with baking paper and smooth out. The drained cherries can now be spread over the dough.

Make the meringue

1. Place the meringue powder and water in a tall, ungreased mixing bowl. Use a hand mixer (mixing blades must be free of grease) for 3 minutes to beat into firm white peaks.
2. Spread the meringue mass evenly over the cherries and sprinkle with almonds for decoration.

Bake

1. Bake the pie on the middle shelf of the preheated oven for around 60 minutes.
2. Once the pie is cooked through, it can be removed from the tray and placed on a wire rack to cool.