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  3. Meringue Mince Pies

Meringue Mince Pies

A delicious twist on the traditional British Christmas treat. The combination of the sweet and tangy mincemeat filling with the light and fluffy meringue topping creates a perfect balance.

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings: 12
Makes: 12
For the pastry
100 g butter, chilled, cubed
75 g icing sugar
200 g plain flour
  salt, to taste
1  egg

For the filling
400 g mince pie filling

For the meringue
2  egg whites
100 g caster sugar


Instructions

STEP 1/3

Making the pastry
Fit the K-Beater.
Add butter, sugar, flour and salt into the Appliance bowl.
Mix for 2 minutes, speed 2.
(Tip: Start the machine on speed Min and gradually increase speed.)
Then add egg.
Mix for 1 minute, speed 2.
Wrap the pastry in plastic wrap.
Chill in the fridge for 20 minutes.

STEP 2/3

Preheat the oven to 180ºC.
Place the chilled pastry on a lightly floured work surface.
Using a rolling pin, roll out until 5 mm thick.
Cut the pastry into rounds, big enough for the holes of the cupcake tin.
Line the cupcake tin with the pastry rounds.
Bake for 5 minutes, 180ºC.
Remove from the oven and add mince pie filling into each pastry cup.
Bake until golden brown for 10-15 minutes, 180ºC.
Remove from the oven and let cool in the tin.

STEP 3/3

Making the meringue
Clean the Appliance bowl and fit the Whisk Tool.
Add egg whites into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Max.
While the machine is running, gradually add sugar.
Mix for 3 minutes, speed Max.
Transfer the meringue to a piping bag fitted with a large plain tip.
Pipe a swirl of meringue onto each pie.
Use a blowtorch to lightly toast the meringue.
(Tip: Or place under a hot grill for a few seconds.)

 

Serve


Best eaten on same day, or store in the fridge for up to two days.
  1. Back to homepage
  2. Recipes
  3. Meringue Mince Pies

Meringue Mince Pies

A delicious twist on the traditional British Christmas treat. The combination of the sweet and tangy mincemeat filling with the light and fluffy meringue topping creates a perfect balance.

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:12
Makes:12

Ingredients

For the pastry
100 g butter, chilled, cubed
75 g icing sugar
200 g plain flour
  salt, to taste
1  egg

For the filling
400 g mince pie filling

For the meringue
2  egg whites
100 g caster sugar

Instructions

STEP 1/3

Making the pastry
Fit the K-Beater.
Add butter, sugar, flour and salt into the Appliance bowl.
Mix for 2 minutes, speed 2.
(Tip: Start the machine on speed Min and gradually increase speed.)
Then add egg.
Mix for 1 minute, speed 2.
Wrap the pastry in plastic wrap.
Chill in the fridge for 20 minutes.

STEP 2/3

Preheat the oven to 180ºC.
Place the chilled pastry on a lightly floured work surface.
Using a rolling pin, roll out until 5 mm thick.
Cut the pastry into rounds, big enough for the holes of the cupcake tin.
Line the cupcake tin with the pastry rounds.
Bake for 5 minutes, 180ºC.
Remove from the oven and add mince pie filling into each pastry cup.
Bake until golden brown for 10-15 minutes, 180ºC.
Remove from the oven and let cool in the tin.

STEP 3/3

Making the meringue
Clean the Appliance bowl and fit the Whisk Tool.
Add egg whites into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Max.
While the machine is running, gradually add sugar.
Mix for 3 minutes, speed Max.
Transfer the meringue to a piping bag fitted with a large plain tip.
Pipe a swirl of meringue onto each pie.
Use a blowtorch to lightly toast the meringue.
(Tip: Or place under a hot grill for a few seconds.)

 

Serve

Notes