Mango Meringue Pie

Adapted from:

http://www.joyofbaking.com/PiesAndTarts/LemonMeringuePieRecipe.html
http://www.incredibleegg.org/eggcyclopedia/m/meringue/
http://www.tasteofhome.com/recipes/tasty-lemon-meringue-pie

Ingredients:

  • 4 large egg yolks (65 grams), at room temperature
  • 1/2 cup (200 grams) granulated white sugar
  • 1/4 teaspoon (1 gram) salt
  • 6 tablespoons (50 grams) cornstarch (corn flour)
  • 1 cup (240 ml) boiling (or hot) water
  • 1 cup (240 ml) mango pulp/nectar
  • 2 tablespoons (25 grams) butter, at room temperature
  • 3 tbsp lemon or lime juice
    Soft Meringue:

  • 3 egg whites
  • 6 tbsp granulated white sugar
  • ½ tsp vanilla extract

Method:

  1. Place the egg yolks in a medium sized heatproof bowl and set aside. Then, in a heavy bottomed saucepan whisk the sugar with the salt and cornstarch.
  2. Gradually pour in the boiling water, whisking constantly. Place the saucepan over medium heat and, whisking or stirring constantly, bring just to a low boil.
  3. Adjust the heat and continue to cook the mixture for a minute or two or until thick and translucent.
  4. Remove from heat and whisk a little of the hot mixture into the egg yolks (to temper the yolks). Then whisk the egg yolks back into the hot mixture. Return the saucepan to the heat and cook, on medium low heat, stirring constantly, until the mixture just reaches a low boil.
  5. Adjust heat and cook for a few minutes (until you see large breaking bubbles) to cook the egg yolks. Remove from heat and whisk, or stir, in the butter and mango nectar. If there are any lumps in your filling, strain. Then immediately cover with plastic wrap (to prevent a skin from forming) while you make the meringue. (Alternatively, a Swiss meringue can be used)

Soft Meringue:

  1. Be sure that beaters and bowls are clean and completely free of fat or oil because the least bit of fat will prevent beaten egg whites from reaching their full volume. As plastic bowls tend to absorb fat, use only metal or glass bowls.
  2. After separating eggs, allow the whites to stand at room temperature about 20 to 30 minutes before beating so they will reach their fullest volume.
  3. Beat the whites with cream of tartar (optional), using 1/8 teaspoon for each 2 egg whites, until foamy. (Cream of tartar lends stability to egg foams). When foamy, gradually beat in the sugar, 1 to 2 tablespoons at a time. Continue beating until the sugar is dissolved and soft peaks form. (If the sugar is not completely dissolved, the meringue will be gritty. Rub just a bit of the meringue between your thumb and forefinger to feel if the sugar has dissolved).
  4. Beat the meringue until soft peaks form, then swirl it over a hot, precooked pie filling or pudding. Sometimes, after baking, liquid accumulates between the meringue and the filling. You can minimize this weeping if the filling is hot when you put the meringue on it. To keep a pie meringue from shrinking during baking, make sure the meringue touches the edge of the crust or the dish all around. A 3-egg-white meringue will cover a 9-inch pie.
  5. In a preheated 350°F (177°C) oven, bake a pie topped with a 3-egg-white meringue until the meringue reaches 160°F (71°C) and the meringue peaks are lightly browned, about 12 to 15 minutes. After cooling, refrigerate meringue-topped pies until serving and return leftovers to the refrigerator.