Recipe

Blood orange meringue pies

Try something a little different with these delightful mini meringue pies.

  • 1 hr 40 mins preparation chill time
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Pastry
  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 1/4 cup (55g) caster (superfine) sugar
  • 125 gram (4 ounces) cold unsalted butter, chopped
  • 1 egg yolk
  • 2 teaspoon iced water, approximately
Blood orange meringue pies
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 tablespoon cornflour (cornstarch)
  • 2/3 cup (160ml) blood orange juice
  • 2 tablespoon water
  • 2 teaspoon finely grated blood orange rind
  • 75 gram (2½ ounces) unsalted butter, chopped
  • 2 eggs, separated
  • 1/2 cup (110g) caster (superfine) sugar, extra

Method

Blood orange meringue pies
  • 1
    To make pastry, process flour, sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
  • 2
    Grease 12-hole (⅔-cup/80ml) muffin pan. Roll pastry between sheets of baking paper to 4mm (⅛ inch) thickness. Cut out 12 x 8cm (3-inch) rounds; press rounds into holes in pan. Prick base of cases well with a fork. Refrigerate 30 minutes.
  • 3
    Preheat oven to 200°C/400°F.
  • 4
    Bake pastry cases about 10 minutes. Cool.
  • 5
    Meanwhile, combine sugar and cornflour in small saucepan; gradually stir in juice and the water until smooth. Cook, stirring, over high heat, until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat; stir in rind, butter and egg yolks. Cool 10 minutes.
  • 6
    Divide filling among cases. Refrigerate 1 hour.
  • 7
    Increase oven to 240°C/475°F.
  • 8
    Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add extra sugar, beating until dissolved between additions.
  • 9
    Roughen surface of filling with fork. Spoon meringue mixture into piping bag fitted with 1cm (½-inch) star tube; pipe meringue over filling. Bake about 3 minutes. Cool.

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