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Easter Meringue Pie Recipe

Meringue Pie, Easter DOCELLO
Meringue Pie, Easter DOCELLO
  • Number of servings
    8

Serve your customers a and patrons an Easter Meringue Pie this holiday. Quick and easy to make, Easter Meringue Pie is sure to be a popular and worthwhile menu item to make. You can make this pie with melted NESTLÉ DOCELLO Carriba Kibble Milk Compound Chocolate 5kg x 1, chocolate hazelnut spread, eggs, thickened cream, caster sugar, butter, and crushed chocolate biscuits. You will need to use an electric mixer to whisk egg whites with sugar to make the meringue. Make sure you whisk until soft peaks form. Serve after grilling the meringue with a blow torch.

Ingredients
  • 125g unsalted butter, melted
  • 200g plain chocolate biscuits, crushed
  • 1 cup (150g) NESTLÉ DOCELLO Carriba Kibble Milk Compound Chocolate 5kg x 1, melted
  • 1/3 cup (80ml) thickened cream
  • 1/2cup (150g) chocolate hazelnut spread
  • 3 egg whites
  • ¾ cup (165g) caster sugar
Preparation
  • 1
    Grease a 2cm deep, 23cm loose based round fluted flan tin
  • 2
    Stir through butter with the crushed chocolate biscuits, press mixture over base and sides of prepared tin. Refrigerate
  • 3
    In a medium bowl, combine melted NESTLÉ DOCELLO Carriba Kibble Milk Compound Chocolate and cream, stir until smooth
  • 4
    Top biscuit base with hazelnut spread, pour over chocolate mixture. Cover and refrigerate
  • 5
    Meanwhile, using an electric mixer, whisk egg whites until soft peaks form, slowly add sugar. Whisk for 10 minutes or until glossy and thick
  • 6
    Place mixture in a piping bag with a large round nozzle. Carefully pipe over chocolate
  • 7
    Preheat a grill on high or using a blow torch, grill or torch until lightly golden.
  • 8
    Serve

Easter Meringue Pie

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