Meringue pie with currants

Ingredients for Meringue pie with currants

Instructions for Meringue pie with currants

To prepare the Meringue pie with currants recipe, please follow these instructions:

The egg whites whipped semi-rigid-sugar added and whipped on. Characters 2 circles around 22-24 cm in diameter on 2 pieces of wax paper. Divide the batter on the 2 circles.

Behind them in the middle of the oven at 125 degrees C hot air for about 1 ½ hour and let cool in the oven with open door bottoms.

Melt the chocolate and brush it on the bottoms and let it congeal.

Currant cream: Currants cooked up with the sugar and cook on a low heat for low heat about 20 minutes.

Bærene passed through a dense sieve and cooled completely.

Psikefløden whipped stiff and bærpurreen be turned in.

Bottoms are added together with cream and garnish with redcurrants