Pineapple Macadamia Nut Meringue Pies

Name: Pineapple Macadamia Nut Meringue Pies
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 1 large egg, lightly beaten; 2 larges egg whites; 237 milliliters all-purpose flour; 1 Tbsp fresh lemon juice; 59 milliliters packed light brown sugar; 85 grams 3/4 cup salted macadamia nuts (about; 532 milliliters diced (1/4 inch) cored peeled fresh pineapple (labeled extra sweet); 0 teaspoons salt; 59 milliliters sugar; 3 Tbsps unsalted butter

Need a vegetarian dessert? Pineapple Macadamia Nut Meringue Pies could be an excellent recipe to try. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 171 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes approximately 5 hours. A mixture of salt, butter, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Toast

Nuts

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Nuts

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Pasta Shells

Dough

Egg

Lightly prick bottoms and sides of chilled pie shells all over with a fork.

Ingredients you will need

Pie Crust

Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Pasta Shells

Equipment you will use

Offset Spatula

Baking Pan

Sprinkle chopped nuts into bottoms of shells. Leave oven on.

Ingredients you will need

Pasta Shells

Nuts

Equipment you will use

Oven

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.

Ingredients you will need

Brown Sugar

Lemon Juice

Pineapple

Butter

Equipment you will use

Frying Pan

Cool slightly, then spoon a heaping tablespoon of filling into each shell.

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.

Ingredients you will need

Cream Of Tartar

Sugar

Equipment you will use

Hand Mixer

Bowl

Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.

Equipment you will use

Oven

Cool pies on racks, about 30 minutes.

Serve warm or at room temperature.

·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.

Ingredients you will need

Pie Crust

Egg Whites