Ruby Chocolate Meringue Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Make sure to use a baking sheet lined with parchment paper for easy removal.

2. 2

   In a large mixing bowl, combine the ruby chocolate, sugar, and egg whites. Mix until smooth.

   Tip: Use an electric mixer to ensure the mixture is well combined.

3. 3

   Add the salt, unsalted butter, and all-purpose flour to the bowl. Mix until a dough forms.

   Tip: Use your hands to knead the dough for about 5 minutes, until smooth and elastic.

4. 4

   Wrap the dough in parchment paper and refrigerate for at least 30 minutes.

   Tip: This will help the dough firm up, making it easier to shape into a pie crust.

5. 5

   Roll out the dough to a thickness of 3mm and place it into the ruby chocolate mould.

   Tip: Use a rolling pin to achieve the desired thickness and shape the crust to fit the mould.

6. 6

   Bake the crust for 15 minutes, then remove from the oven and set aside to cool.

   Tip: Keep an eye on the crust while it's baking, as it can quickly go from golden brown to burnt.

7. 7

   In a separate bowl, whip the granulated sugar until it forms stiff peaks.

   Tip: This will help create a light and fluffy meringue topping.

8. 8

   Fold the whipped sugar into the cooled meringue mixture until well combined.

   Tip: Be careful not to overmix, as this can deflate the meringue.

9. 9

   Pour the meringue mixture over the cooled pie crust.

   Tip: Use a spatula to create a smooth, even top.

10. 10

    Bake the pie for an additional 10-15 minutes, or until the meringue is golden brown.

    Tip: Keep an eye on the pie while it's baking, as the meringue can quickly go from golden brown to burnt.

11. 11

    Allow the pie to cool completely before serving.

    Tip: This will help the meringue set and prevent it from collapsing.