Photo: Priscilla Du Preez
Raspberry Rose meringue pie
20 ingredients
Serves 8
openrecipes
This is a summery twist on a classic dessert created by my daughter and I. The raspberry and rose make a delicious combination, and it looks stunning too!
Estimated Nutrition (whole recipe, rough)
755
Calories
21g
Protein
19g
Fat
123g
Carbs
Counts 6 of 11 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
| Meringue | not in our table | 0 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the pastry base:
- 225g plain flour (I like to use '00' flour which gives a lighter crumblier pastry)
- 100g butter chilled
- 25g icing sugar
- 1 egg yolk (reserve the white for the meringue)
- A little chilled water
- For the raspberry filling:
- 300g fresh raspberries
- 40g cornflour
- 75g caster sugar
- 300ml water
- 2 egg yolks (reserve whites for meringue)
- For the meringue:
- 3 egg whites
- 120g caster sugar
- 1 tablespoon rosewater
- For the rose syrup:
- 50ml rosewater
- 50g caster sugar
- A few toasted flaked almonds to serve or fresh washed rose petals.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes