Brazilian Orange Meringue Pie

Brazilian Orange Meringue Pie
 
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This recipe was uploaded
by hotandchilli

 
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Ingredients

Ingredients
Method
 
  • Base:
  • • 200g of crushed digestive biscuit
  • • 50g butter
  • Filling
  • • 1 can condensed milk (395g)
  • • 1/2 fresh double cream (150ml)
  • • 200ml of orange juice (about 2-3x)
  • Meringue
  • • 2 organic egg whites
  • • 5 tablespoons of sugar
Mix the crushed biscuits with the room temperature butter by hand until crumbs are completely incorporated. Line the bottom and sides of a spring form with the crumbly and light mixture. It helps to use the back of a spoon to line the mould.
Place the mould in preheated oven at 200 ° C for 15 minutes. Reserve.
Filling:
In a blender place the contents of a can of condensed milk, the cream and orange juice. Beat well and pour over crumbs baked earlier. Return to oven for another 15 mins. Reserve.

Meringue:
Lower the oven temperature to 150 °C.
Beat the egg whites into firm snow peaks and stirring constantly add the sugar. Spread the meringue over orange mousse and take everything back in the oven for another 30 mins. After that time, only increase the temperature for browning. Remove from oven, let cool and refrigerate for at least 5 hours before serving.

Brazilian Orange Meringue Pie

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This recipe was uploaded by hotandchilli

 
 
This recipe is part of lots of Brazilian recipes I have on my blog. The result is stunning! I say Brazilian Oranges but you can use any orange or citrus fruit.
Yield: 6-8 portions
Equipment: blender, electric mixer.
Preheated oven at 200°C

Method


Mix the crushed biscuits with the room temperature butter by hand until crumbs are completely incorporated. Line the bottom and sides of a spring form with the crumbly and light mixture. It helps to use the back of a spoon to line the mould.
Place the mould in preheated oven at 200 ° C for 15 minutes. Reserve.
Filling:
In a blender place the contents of a can of condensed milk, the cream and orange juice. Beat well and pour over crumbs baked earlier. Return to oven for another 15 mins. Reserve.

Meringue:
Lower the oven temperature to 150 °C.
Beat the egg whites into firm snow peaks and stirring constantly add the sugar. Spread the meringue over orange mousse and take everything back in the oven for another 30 mins. After that time, only increase the temperature for browning. Remove from oven, let cool and refrigerate for at least 5 hours before serving.
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