individual Pineapple Macadamia Nut Meringue PiesFrom peetabear 8 years ago
- 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 Cookpeetabear Mid-hudson Valley, NY
The Rating3 people
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
Oh man, I've got to make these tomorrow! Great recipe! 5!dooley in Crossroads loved it
OHHHHHHH too cool these are nifty thank you
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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