Blueberry Pie with Toasted Swiss Meringue

• + Food processor or blender.
• + Cake or pie pan with a diameter of 22-24 cm.
• + Several bowls (for the base, the filling and the meringue).
• + Frying pan.
• + Balloon whisk (manual).
• + Heat-resistant pot and bowl for a water bath.
• + Electric hand or pedestal mixer.
• + Pastry bag with curly spout.
• + Kitchen torch.

Step 1:

Prepare the Base. Preheat the oven to 180°C (350°F). Grind the vanilla cookies in a food processor to a fine powder. Pour the melted butter over the ground cookies and mix until it has the consistency of wet sand. Press this mixture firmly into the base and sides of your foot mold.

Step 2:

Bake the Base. Bake the base for 10 minutes. Remove it from the oven and let it cool while you prepare the filling.

Step 3:

Cook the filling. In a skillet over medium heat, melt the 20 g of butter. Add the blueberries and sugar. Cook, stirring occasionally, until the blueberries begin to burst and release their juice. Add the zest and lemon juice.

Step 4:

Temper the Yolks. Using a fork, gently crush some blueberries in the pan to thicken the mixture. Turn off the fire. In a separate bowl, lightly whisk the yolks. To season them, add a spoonful of the hot blueberry filling to the yolks and mix quickly. Repeat this a couple of times.

Step 5:

Finish the Fill. Pour the tempered yolk mixture back into the pan with the rest of the blueberries. Add the vanilla essence. Cook at a very low heat for another minute, stirring constantly, until the mixture thickens slightly.

Step 6:

Second Baked. Pour the blueberry filling onto the already baked cookie base. Bake again at 350°F (180°C) for another 10 minutes. After the time has elapsed, remove the foot from the oven and let it cool completely to room temperature.

Step 7:

Make the Swiss Meringue. Place the egg whites and sugar in a heatproof bowl. Place the bowl over a pot with some boiling water (bain-marie), making sure that the bottom of the bowl doesn't touch the water. Whisk constantly with a balloon whisk until the sugar is completely dissolved (rub some of the mixture between your fingers; you shouldn't feel sugar grains).

Step 8:

Assemble the Merengue. Remove the bowl from the water bath and beat the mixture with an electric mixer at high speed until a shiny, dense meringue forms and firm peaks. This may take 5 to 8 minutes.

Step 9:

Decorate and Serve. Once the foot is completely cool, place the meringue in a pastry bag and decorate the surface to your liking. Finally, use a kitchen torch to toast the meringue until it has a golden color. Cut a portion and enjoy!

• + Cooling is Key: Don't skip the step of cooling your foot! If you place the meringue over the hot filling, it will melt and will not hold its shape. Patience is your best ingredient here.
• + Absolute Cleanliness for Meringue: Make sure that the bowl and the mixers for the meringue are completely clean and free of any traces of fat (or yolk!). The grease will prevent the whites from assembling properly.
• + The Merengue Point: You will know that your Swiss meringue is ready when, in addition to having dissolved the sugar, you beat it until the bowl feels cool to the touch and the meringue is so firm that you can turn the bowl over without it falling.
• + Without a Torch, no problem: If you don't have a torch, you can brown the meringue in the oven. Set it to the “grill” or “broil” function at maximum power and keep a close eye on it for 1-2 minutes, as it burns very quickly.