Preheat the oven to 275˚.
Using an electric stand or hand mixer, combine all the ingredients except the sugar. Beat the whites on high speed until they form soft peaks. Continue beating, adding the sugar in very small amounts, until the peaks are stiff but not dry.
Lightly grease six individual tart pans and shape the meringue around the inside with a spatula. An offset spatula works best. Be sure the sides are thick enough to withstand the weight of the berries.
Bake for about an hour or until the meringue is set and no longer sticky to the touch. Cool the meringues in their pans. Remove, fill with Vermont Quark and top with the sweetened berries.
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For the crust
-
3 egg whites
- 1/2 tsp baking powder
- pinch of salt
- 1 tsp vanilla
- 1 tsp vinegar
- 1 tsp water
- 1 cup superfine sugar
For the filling and topping
- 1 quart of ripe, sweetened berries such as blueberries, raspberries or strawberries, sliced
-
1 cup Vermont Quark
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When is a pie not a pie? When it’s made with Irma Rombauer’s Pinch Pie meringue crust from the first edition of “Joy of Cooking”. Filled with sweet fresh fruit and topped with Quark, this pie is crunchy, chewy, juicy, and creamy and belies the fact that it’s nearly fat free. Originally intended to be made in a standard pie plate, or tart pan, I think it’s easier to handle and more impressive when made for individual servingsl
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