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Kiwi-Pomegranate Angel Pies

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Kiwi-Pomegranate Angel Pies

Kiwi-Pomegranate Angel Pies

amanda

Equipment

  • - Stand Mixer Bowl Set (KitchenAid Professional Series) with Prep & Pour Shop Attachments and Glass Measuring Cups

  • - Angel Food Cake Mixer Prep Bowl (KitchenAid Professional Series) including an Angel Food Cake Pan, Glass Measuring Cup, and Spatula Set

  • - Silicone Baking Mat with Adhesive Strips for Nonstick Cooking

  • - Angle Food Cake Pan (KitchenAid Professional Series) with Nonstick Coating

  • - 6 Piece Professional Kitchen Whisk Set suitable for egg whites, meringue, and angel food cake prep

  • - Glass Measuring Cups Set in various sizes including 1 cup, ½ cup, and ¼ cup

  • - Pastry Rolling Pin (Takara) with Nonstick Silicone Handle and Bamboo Base

  • - High Heat, Nonstick Cooking Spatula for Even Scraping

  • - Digital Kitchen Scale for Precision Weighing in Baking and Cooking

  • - 8 or 9 Inches Nonstick Cake Pan (KitchenAid Professional Series)

Ingredients

  • 4 large egg whites (reserve yolks for pastry cream), at room temperature for 30 minutes

  • 1/4 teaspoon cream of tartar

  • 1/4 teaspoon salt

  • 1 cup superfine granulated sugar

  • 1 teaspoon confectioners sugar

  • 1 1/2 tablespoons all-purpose flour

  • 2 teaspoons cornstarch

  • 1/4 cup granulated sugar

  • 4 large egg yolks

  • 1 cup whole milk

  • 1 tablespoon unsalted butter, softened

  • 1/2 teaspoon vanilla

  • 1/2 cup chilled heavy cream

  • 8 to 10 kiwifruit (1 1/2 lb), peeled and each cut lengthwise into 8 wedges

  • 1/2 cup pomegranate seeds (from 1 pomegranate)

  • parchment paper

Instructions

1

Instruction 1

Put oven racks in upper and lower thirds of oven and preheat oven to 200°F. Line 2 large baking sheets with parchment.
2

Instruction 2

Beat egg whites in a bowl with an electric mixer at medium-high speed until whites are foamy, then add cream of tartar and salt. Continue beating until whites hold soft peaks. Add 1/2 cup superfine sugar, 1 tablespoon at a time, beating, then increase mixer speed to high and continue to beat until whites hold stiff, glossy peaks, about 5 minutes. Fold in remaining 1/2 cup superfine sugar gently but thoroughly.
3

Instruction 3

With back of a spoon, spread meringue into 10 (4-inch) rounds, 5 on each lined baking sheet. Form a 3-inch-wide depression in center of each round (shape and smooth exterior side of each round with a butter knife if desired).
4

Instruction 4

Using a fine-mesh sieve, lightly dust confectioners sugar evenly over meringues. Bake, with oven door propped open about 1/2 inch with handle of a wooden spoon, until meringue is crisp, about 2 1/2 hours. Turn oven off and let meringues stand in oven, with door propped open, until dry, at least 1 hour. Carefully peel off parchment.
5

Instruction 5

Whisk together flour, cornstarch, a pinch of salt, and 2 tablespoons granulated sugar in a small bowl. Whisk together yolks in a medium bowl, then whisk in flour mixture until smooth.
6

Instruction 6

Bring milk just to a boil with remaining 2 tablespoons sugar in a 1 1/2- to 2-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and whisk half of milk mixture into egg mixture. Pour custard back into pan, whisking, and bring to a boil over moderate heat, whisking constantly and vigorously, then boil, whisking, 2 minutes. Remove from heat and whisk in butter and vanilla. Using a rubber spatula, force cream through a medium-mesh sieve into a shallow bowl. Chill pastry cream, its surface covered with wax paper, 2 hours.
7

Instruction 7

Whisk heavy cream vigorously in a medium bowl until it just holds stiff peaks. Whisk pastry cream briefly to loosen, then, using spatula, gently fold in whipped cream. Chill, covered, 30 minutes.
8

Instruction 8

Fill each meringue shell with about 3 tablespoons pastry cream and smooth top of filling with back of a spoon.
9

Instruction 9

Divide kiwis evenly among shells, then sprinkle pomegranate seeds over tops.
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