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Raspberry Rose meringue pie


Raspberry Rose meringue pie Recipe

Ingredients:
  • For the pastry base:
  • 225g plain flour (I like to use '00' flour which gives a lighter crumblier pastry)
  • 100g butter chilled
  • 25g icing sugar
  • 1 egg yolk (reserve the white for the meringue)
  • A little chilled water
  • For the raspberry filling:
  • 300g fresh raspberries
  • 40g cornflour
  • 75g caster sugar
  • 300ml water
  • 2 egg yolks (reserve whites for meringue)
  • For the meringue:
  • 3 egg whites
  • 120g caster sugar
  • 1 tablespoon rosewater
  • For the rose syrup:
  • 50ml rosewater
  • 50g caster sugar
  • A few toasted flaked almonds to serve or fresh washed rose petals.
Directions:
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