Shortbread dough, Cowberry, Baking, Meringue, Sand cake, Lingonberry pie, Pies

Shortcrust pie with cranberries and meringue

Very tasty pie! A crumbly shortbread basket, spicy sourness from lingonberries and all this under a sweet air cap.

Ingredients

Servings 8
  • 4 squirrels
  • a pinch of salt
  • 150 g powdered sugar
  • frozen cranberries - 200 g
  • starch - 2 tbsp. l.
  • 4 yolks
  • 100 g sugar
  • 180 g soft butter
  • 5 g baking powder
  • sifted flour - 300-350 g

Cooking

Step 1

Grind the yolks with sugar, add soft butter, mix with a whisk and add flour with baking powder. Quickly knead the elastic dough and remove it in the cold for 30 minutes.

Step 2

Distribute the dough in shape, making the sides. Put parchment on the dough and pour dry peas (so that the dough does not rise during baking). Bake a large sand basket for 15 minutes at 200°C. We remove the peas and lay out the filling.

Step 3

Filling: fresh-frozen lingonberries sprinkled with starch, and put whipped proteins with powdered sugar on top and bake for about 15-20 minutes until the proteins are lightly browned. Allow the pie to cool completely. Enjoy your meal!

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