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Blackberry Meringue Pies

Total Time1 hour
Servings: 12 -16

Notes

meringue, afternoon tea, #afternoonteaweek

Blackberry Meringue Pie

You'll need
To make them
  1. Turn the pastry out onto a floured surface and roll it out to a few millimetres thick
  2. Cut 24 circles using a 2.5 inch round biscuit cutter.
  3. Grease the 24 hole mini muffin tray with melted butter and then push the pastry circles into each muffin hole.
  4. Once you’ve done all of them, put the tray in the freezer for 10 minutes and put the oven on to 200C.
  5. Take the tray out of the freezer and prick the pastry lightly with a cocktail stick or little fork and then bake for around 8 minutes or so until you see a golden brown colour. It may puff up but you can gently press this down after baking or before baking, line the pastry with foil and baking beads, bake with those on for about 5 minutes and then bake for a few minutes more after taking them off).
  6. Take the tray out of the oven and leave to cool completely.
  7. While it's cooling make the meringue by whisking the egg white until you get soft peaks.
  8. Put the caster sugar and water in a small saucepan and heat gently til you get a syrupy, bubbly texture – this will be 115C – 118C on a sugar thermometer.
  9. Slowly pour the sugar syrup into the egg whites while whisking all the time and then keep on whisking until you get stiff, satiny peaks.
  10. When this is ready, spoon some blackberry curd into each pastry shell and then pipe a swirl of meringue on top.
  11. Finally using a blow torch, gently scorch the meringue.