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Raspberry meringue pies

by Paul Ainsworth
  1. Raspberry meringue pies
Item 1 of 1
  • Petit four
  • easy
  • 4
  • 60 minutes
★ ★ ★ ★ ★
Not yet rated

These elegant petits fours from Paul Ainsworth combine raspberry puree, available in most supermarkets, with meringue. If you are feeling hungry and confident, you could always scale up this classic combination and make it a dessert.

First published in 2015
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Ingredients

Metric

Imperial

Raspberry filling

Tart cases

Meringue

SAVE RECIPE

Equipment

  • Bain-marie
  • Blow torch
  • Electric hand whisk
  • Piping bags
  • 8 x 3cm shallow tart trays

Method

1
To make the raspberry filling, soak the gelatine leaves in cold water until floppy. Whisk the eggs and sugar together
2
Add the raspberry purée and whisk together over a bain-marie until thick. The mixture should hold a ribbon trail when the whisk is lifted up. Whisk in the butter and cook again until thick
3
Add the soaked gelatine leaves to the mixture and pour through a fine sieve into a tray
4
Cling-film the top of the tray to prevent a skin forming and leave to cool in the fridge. When cool, spoon into a piping bag
5
To make the tart cases, heat the oven to 180°C/Gas mark 4. Cut the filo into squares slightly bigger than the moulds you are using
6
Brush 1 sheet of filo pastry at a time with the clarified butter, then place a buttered square into the mould and push down
7
Repeat this process 4 times, slightly turning each sheet in the mould so you form a star shape
8
Dust each mould with icing sugar then bake for 3-4 minutes until golden. Cool on a rack
  • icing sugar for dusting
9
To make the meringue top, whisk the egg whites and half a teaspoon of the lemon juice in a clean bowl until doubled in volume and holding a stiff peak
10
Keep the whisk running and add the sugar 1 tablespoon at a time. Whisk until all the sugar has been added and the whites are glossy. Place the meringue into a piping bag with a star nozzle
  • 150g of caster sugar
11
To plate, pipe the raspberry curd into each tart and then pipe meringue on top. Caramelise the tops with a blow torch. Serve on a large serving plate
First published in 2015
Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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