individual Pineapple Macadamia Nut Meringue Pies
From peetabear 15 years agoIngredients
- For pastry shopping list
- 3/4 cup salted macadamia nuts (about 3 ounces) shopping list
- 1 cup all-purpose flour shopping list
- 2 tablespoons sugar shopping list
- 1/4 teaspoon salt shopping list
- 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes shopping list
- 1 large egg, lightly beaten shopping list
- For filling shopping list
- 3 tablespoons unsalted butter shopping list
- 2 1/4 cups diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet") shopping list
- 1/4 cup packed light brown sugar shopping list
- 1 tablespoon fresh lemon juice shopping list
- For topping shopping list
- 2 large egg whites shopping list
- 1/8 teaspoon cream of tartar shopping list
- 1/4 cup sugar shopping list
- Special equipment: shopping list
- 12 (2- to 2 1/2-inch) metal pie plates or a mini-muffin pan with 12 (1/8-cup) cups; an offset metal spatula shopping list
How to make it
- Make pastry:
- Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
- Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
- Lightly prick bottoms and sides of chilled pie shells all over with a fork.
- Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
- Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
- Make filling:
- Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
- Cool slightly, then spoon a heaping tablespoon of filling into each shell.
- Make meringue topping:
- Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
- Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
- Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
- Cooks' notes: ·Unbaked pie shells can be chilled, covered, up to 1 day.
- ·Pie shells can be baked 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
- ·Pies can be baked 4 hours ahead and kept at room temperature.
- ·The egg whites in the meringue will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute liquid pasteurized egg whites.
The Rating
Reviewed by 3 people-
OHHHHHHH too cool these are nifty thank you
five
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
Oh man, I've got to make these tomorrow! Great recipe! 5!
dooley in Crossroads loved it -
Yummy with a capital Y. This sounds decadent. I love pineapple and macadamia nuts together, been a long time favorite. This is bookmarked for immediate use. Great post and a very high 5.
chefmeow in Garland loved it
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