Plum pie with meringues
8 servings
80 minutes
Plum pie with meringues is a true embodiment of French sophistication, combining a crispy crust, tender fruit filling, and airy meringue. The history of such desserts goes back centuries when chefs sought to create harmony of textures and flavors. Ripe plums baked on a golden crust reveal their sweet-tart richness, while the delicate cloud of meringue adds lightness and refinement. This pie is not just a treat but a true work of art that is perfect for cozy evenings with a cup of tea or as an exquisite dessert on the festive table. The contrast between the softness of the plums and the airiness of the egg whites makes it delightful and unforgettable for any gourmet.
1
Gradually mix room temperature margarine with salt, sugar, egg, and brandy.
- Margarine: 150 g
- Salt: pinch
- Sugar: 100 g
- Chicken egg: 1 piece
- Brandy: 1 tablespoon
2
Add the sifted flour mixed with baking powder and milk.
- Wheat flour: 250 g
- Baking powder (raising agent): 4 g
- Milk: 2 tablespoons
3
Place the dough in a buttered form, make holes with a fork. Bake for 10 minutes in a preheated oven at 180 degrees.
- Margarine: 150 g
4
Cut the plums in half, remove the pits, and place them on the dough. Then bake for about 20-30 minutes.
- Plums: 1 kg
5
Whip the egg whites with sugar until stiff peaks form. Take the cake out of the oven again and spread the whipped whites on top. Bake for another 10 minutes (the longer you keep it, the crispier the top will be).
- Egg white: 3 pieces
- Sugar: 100 g
