Recipe: Meringue Pie with Nuts and Chocolate step by step with pictures | Handy.Recipes

Meringue Pie with Nuts and Chocolate

Cooked cake with meringue, nuts and chocolate

Nutritional Value

Have had my eye on this pie for a long time, thanks to the author, Jamie, who found a handwritten recipe from the 1970s on a yellowed piece of paper from her parents' collection. I made it with a slight variation (I did not use cinnamon and did not sprinkle powdered sugar and cocoa powder on the meringue pie). My family really liked the pie!

Author of the recipe

Ingredients for meringue pie with nuts and chocolate:

  • Water (into the dough) - 30 ml
  • Chop the milk (into the dough) - 90 ml
  • Wheat flour / Flour (for dough) - 300 g
  • Sugar (for dough - 30g; for meringue - 55g) - 85 g
  • Salt (in dough - 0.5 tsp.l.for meringue)
  • butter (into the dough) - 70 g
  • chicken egg (in dough) - 1 pc
  • Yeast (dry instant, for dough) - 1 teaspoon
  • White (for the meringue) - 2 pcs
  • Vanillin (for the meringue)
  • Walnuts (topping) - 70 g
  • Dark Chocolate (in the filling) - 80 g
  • Egg yolk (to grease the pie before baking) - 1 unit

How to cook meringue pie with nuts and chocolate step by step with photos

I knead the yeast dough with the bread machine, but you can also knead it in the usual way. Pour warm water and milk into baking pail, add yeast and let stand for 5-10 minutes.

Add sifted flour, sugar, salt, egg, melted butter, place bucket in bread machine, turn on kneading mode.

After kneading the dough we transfer it to a bowl, cover with clingfilm and leave in a warm place until the dough has 2-3 times its volume.

At this time let's prepare stuffing. Chop walnuts with a knife.

Cut chocolate into pieces.

Mix nuts and chocolate in a bowl.

When the dough has increased in volume 2-3 times, prepare the meringue.

The egg whites should be at room temperature. Whisk the egg whites in a bowl with the salt on low speed for 30 seconds.

Then beat egg whites on high speed, add vanilla, beat again. Add sugar one tablespoon at a time, continuing to whisk until a shiny, steady froth is formed.

Transfer dough to table, knead well.

Roll out the dough into a rectangle about 50*30 cm. Sprinkle a little flour on the table if the dough sticks.

Spread whipped egg whites and sugar on the dough,

Spread them on the surface of the dough, about 2-3 cm from the edge.

Then we sprinkle with nuts and chocolate.

Roll the dough into a roll, pinch the edge at the seam.

Join the ends of the roll, carefully protecting the dough.

Line a baking tray with baking paper. Gently transfer the pie to the baking tray with the seam side down.

Cover the pie with clingfilm and let it increase in volume 1.5-2 times.

Using a sharp knife, or better yet kitchen scissors, make incisions along the outer edge.

Glaze the cake with the beaten egg yolk.

Bake the pies in a 180 degrees oven for about 25-30 minutes until golden. Let the cake cool. Enjoy Enjoy your cake!

Nutritional Value:

Whole Dish:
2946 Calories
62.6 g
148 g
370.7 g
342.6 Calories
7.3 g
17.2 g
43.1 g

Chicken Egg, Salt, Flour, Wheat Flour, Sugar, Walnuts, Butter, Sweet, Milk, Vanilla, Nutella, Yeast, Egg Yolk, Baking, Chocolate, Dark Chocolate, Cakes, Egg Whites, Vanillin, Pastry

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