Christmas meringue pies served on plates

Christmas meringue pies

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Prep: 1 hr Cook: 35 mins plus chilling and infusing

More effort

MAKES 8

Whip up these mini meringue pies for a buffet. To make one large tart instead, simply use a 20cm tart tin and follow the same method

Nutrition and extra info

  • Vegetarian

Nutrition: Per pie

  • kcal486
  • fat23g
  • saturates13g
  • carbs62g
  • sugars41g
  • fibre2g
  • protein6g
  • salt0.8g
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Ingredients

  • 175g plain flour
  • 1 tbsp golden icing sugar
  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp ground cloves
  • 100g cold butter, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg yolk

For the clementine curd

  • 2 tbsp cornflour
  • 8 clementines, zested and juiced (you need 125ml juice)
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 3 oranges, juiced
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g golden caster sugar
  • 90g butter, cut into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 egg yolk

For the meringue

  • 200g caster sugar
  • 4 egg white

Method

  1. Make the pastry by pulsing the flour, icing sugar, spices and ½ tsp fine salt together in a food processor, then add the butter and pulse again until it looks like breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until it forms a ball. Wrap and chill for 30 mins.

  2. For the curd, mix the cornflour with a splash of clementine juice to dissolve, then tip into a pan with the remaining juice, orange juice, clementine zest, lemon juice and sugar. Bring to a simmer briefly, then remove from the heat and whisk in the butter, a few pieces at a time, then whisk in the egg yolks thoroughly. Put back on a low heat, stirring constantly until thickened, then transfer to a bowl. Cover and leave to cool at room temperature. 

  3. Roll the pastry out (in two halves if you need to) to a few millimetres thick, and line eight individual tart tins about 8-9 cm wide. Trim the edges and chill for 10 mins. Heat the oven to 200C/180C fan/gas 6.

  4. Line the pastry cases with a piece of parchment and some baking beans, and blind-bake on a large tray for 10 mins until golden brown. 

  5. Remove the beans and bake for a further 5-8 mins until the pastry is completely cooked, and looks dry and crisp. Leave to cool in the tins. 

  6. For the meringue, put the sugar in a pan with 50ml water. Bring to the boil and simmer until it reaches 116C on a sugar thermometer. At around 110C, whip the egg whites in a stand mixer to soft peaks. With the motor still running, slowly drizzle in the sugar syrup in a thin stream, then keep whisking until the meringue cools. Spoon into a piping bag with a round nozzle about 1cm wide.

  7. Spoon the curd into another piping bag, and pipe an even layer into the base of the pastry cases, or spoon it in, smoothing over with the back of teaspoon.

  8. Pipe blobs of meringue over the whole curd to form peaks. Use a blowtorch to briefly cook the meringue, or grill for 30 secs-1 min until golden. Serve straightaway.

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