Strawberry Angel Pie Recipe
Strawberry Angel Pie Recipe with Meringue, Strawberries, Lemon, Sugar and Water
INGREDIENTS
For the Meringue:
3 Egg Whites
6 oz (175g) Castor Sugar
For the filling:
2 oz (50g) Sugar
1/4 pint (150ml) Water
1 teaspoon Arrowroot
Juice from 1/2 Lemon
Red Food Colouring
1 lb (450g) Strawberries
METHOD
Heat the oven and leave it on the lowest setting. Have ready a baking sheet covered with three sheets of greased paper - on the back of the top sheet, draw a circle around a plate 8 inch (200mm) in diameter.
To make the meringue: Whisk the egg whites in a wide or generous size bowl, until they stand in peaks. Add the sugar gradually, whisking all the time - continue whisking until the mixture holds shape. Using the circle as a guide, spread some for a base; then build up the rest into a rim, using either a teaspoon and a knife or a forcing bag and star pipe. Leave in the very cool oven for 3-4 hours or longer until completely dry.
Dissolve the sugar in the water and boil gently for 2 to 3 minutes. Mix the arrowroot with a little extra water, add the syrup, return to the saucepan and boil for 1 minute. Remove from the heat, stir in the lemon juice and colour pink.
Just before serving, put the meringue case onto a serving dish. Hull the strawberries and arrange in the meringue shell. Glaze with the cool syrup.
Based on the Strawberry Angel Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).