Meringue Cream Pie (Šampita)
Overview
| Feeds | 8 people |
| Preparation time | 1 hour |
| Cooking time | 30 minutes |
| Cookware | Large sheet pan |
| Serving dish | Deep rectangular dish (e.g., baking dish, 28x18 cm / 11x7”) |
Procedure
Puff Pastry
Preheat oven to 205 °C (400 °F).
Expectation is to have two pastry sheets that are just slightly larger than the serving dish. If single sheet, cut it in half before proceeding. If too small, roll it out a bit to fit. If too big, just cut excess.
Place on the back of the pan and bake for 15 minutes or until golden. Leave to cool.
Repeat the same for the second puff pastry sheet.
Filling
Separate egg whites into a metal bowl.
Put 4-5 cm of water in a smaller pot and heat to boiling. Place metal bowl onto the pot with boiling water (without touching the water). Gradually add the sugar and the vanilla sugar. Mix constantly using whisk until it reaches 65 °C (150 °F) and sugar is completely melted. Don’t overcook.
Once sugar is fully combined with eggwhites, transfer it all to a stand mixer. Mix on highest for two or three minutes before adding lemon juice (no pits). Continue mixing until cream is cool and hard.
Assembly
Into the serving dish, place baked puff pastry sheet on bottom and pour filling ovr it. Spread using wet spattula to level it off. Cut the second sheet into serving size rectangulars and place them on top of the cream.
Leave overnight to cool. Before cooling, sprinkle with fine powdered sugar.
Ingredients
| 500 g | Puff pastry | 2 sheets |
| 8 | Egg whites | |
| 450 g | Sugar | |
| 2 sachets | Vanila sugar | Dr. Oetker, about 20g total |
| ½ | Lemon juice |