White Chocolate Meringue Pie with Mint

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White Chocolate Meringue Pie with Mint
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Health Score:
4,8 / 10
1 hr 30 min.
ready in 7 h. 30 min.
Ready in


For the meringue
6 egg whites
300 grams sugar
1 pinch salt
3 teaspoons apple cider vinegar
For the filling
300 grams white Chocolate
2 eggs
4 egg yolks
4 centiliters Mint syrup
2 centiliters peppermint liqueur
4 sheets gelatin
400 milliliters Whipped cream
mint (for garnish)
How healthy are the main ingredients?
Whipped creamsugarChocolateapple cider vinegarsaltegg

Preparation steps


For the meringue: Preheat oven to 100°C (approximately 210°F).


Beat egg whites until stiff then gradually sprinkle in sugar. Add salt and vinegar and continue beating until glossy stiff peaks have formed.


Place meringue mixture into a piping bag with a large tip about 13 mm (aproximately 1/2 inch). Line a baking sheet with parchment paper. Make two meringue pies with 22 cm (approximately 8 1/2 inch) diameter by beginning at the center and spiraling further outwards with the piping bag. From remaining mixture, make small dots beside the pies. Bake in preheated oven with oven door slightly open (wooden spoon between door) and allow to dry for 3-4 hours. After about 1 hour of baking time, carefully pull the meringue with the parchment paper from the baking sheet and set on the baking rack, so they dry well from below. Remove small meringue dots after 1.5-2 hours from the oven. Once baking time is over, allow meringue pies to cool completely on a wire rack.


For the filling: Chop chocolate coarsely and melt in a bowl over a pot of hot, not boiling water. Remove from heat. Beat eggs with egg yolks also above the hot water with syrup and liqueur until creamy white. Soften gelatin in cold water and beat cream until stiff. Add liquid chocolate to egg-mint cream adding squeezed gelatin and stir together. Stir mixture in a bowl over a pot of ice cold water until mixture is cold. Shortly before cream begins to gel, fold in the whipped cream.


Spread filling on each half on a meringue pies and assemble the cake. Before serving, refrigerate at least 1 hour and serve garnished with meringue dots and fresh mint.