A meringue pie is always a great dessert on a warm summer night. Made with a cookie crust, this meringue pie put its own unique twist on the traditional meringue pie, employing the sweet citrusy flavor of orange. Best made in a springform pan for easy removal after baking.
- 200 grams digestive biscuit
- 2 tablespoons oats
- 80 grams butter
- 100 grams condensed milk
- 4 orange
- 1 juice
- 5 egg yolks (and whites separated)
- 150 grams sugar
- fine salt
- Preheat oven to 180 degrees Celsius.
- Grind the biscuits to crumbs in the blender.
- Add the oats and butter in small cubes.
- Mix with fingertips until obtaining a thick sandy dough.
- Place the dough in a spring-form cake pan.
- Spread and press down in order to get a consistent basis, but thin, and covering the entire base and a bit of the sides.
- Then, beat the egg yolks with the condensed milk, and add the orange juice and zest.
- Pour this mixture into the base of the pie and bake about 15 minutes.
- When the time is almost over, whisk the egg whites until firm, sprinkling with a little fine salt.
- When they begin to get foamy, start adding the sugar, little by little until they get very white and very firm.
- Remove the pie from the oven (keep it on, but lower the temperature a bit) and cover the filling with the egg whites in spoonfuls.
- Put back in the oven, and bake until the egg whites are golden, about 10 minutes.
- When golden, remove from oven, and wait for it to cool a bit.
PER SERVING *
|Calories600Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.