Free Sugar Cube by Kir Jensen Page A

tablespoon at a time. Continue beating until the whites hold medium-stiff peaks and look glossy. Remove the bowl from the mixer and sift the confectioners’ sugar over the whites. Use a spatula to gently fold the sugar into the meringue (the confectioners’ sugar enhances the texture). When the pie is ready, gently spoon the meringue on top and create decorative peaks using the back of the spoon.
PUT THE PIE BACK IN THE OVEN and bake until the surface of the meringue is lightly browned, 8 to 12 minutes. Let cool before serving.

Mom’s Coffee Mallow Meringue Pie

MOM’S
Coffee Mallow Meringue Pie

    The ‘70s weren’t a complete faux pas. Here’s another of my mom’s treats that turns quirky ingredients into a fabulous dessert. It was my absolute favorite of my mom’s desserts, and I asked for it every chance I got. The crisp meringue shell just melts in your mouth with toasty notes of pecans, and the coffee mallow filling balances the sweetness of the meringue. A drizzle of some salted caramel and a sprinkling of some grated milk chocolate deepen the flavors. MAKES 8 SERVINGS

ingredients
meringue shell
2 extra-large egg whites, at room temperature
1 / 4 teaspoon cream of tartar
1 / 2 cup sugar
1 / 4 cup finely chopped toasted pecans ( see tip )
coffee mallow filling
1 1 / 2 cups mini marshmallows
3 / 4 cup strong brewed coffee
2 teaspoons unsalted butter
1 / 8 teaspoon sea salt
1 3 / 4 cups heavy cream
1 / 2 teaspoon vanilla extract
2 tablespoons sugar
1 / 2 cup Salted Caramel Sauce , at room temperature
One 3- to 4-ounce bar of high-quality milk chocolate for garnish (my mom always used Lindt Swiss Milk Chocolate)
instructions
TO MAKE THE MERINGUE SHELL: Preheat the oven to 275°F. Generously butter a 9-by-1 1 / 2 -inch glass pie plate.
USING A STAND MIXER fitted with a whisk attachment or a hand mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar, increase the speed to medium-high, and slowly beat in the sugar, 1 tablespoon at a time. Increase the speed to high and continue beating until the whites form medium-stiff peaks and look glossy. (The meringue should stay stiff and not droop when you lift the beaters, but if it looks dry or grainy instead of glossy, you’ve gone too far.)
GENTLY FOLD the pecans into the whites. Spoon the mixture into the prepared pie plate. Using the back of the spoon, spread the meringue evenly over the bottom and up the walls of the dish.
BAKE UNTIL LIGHT GOLDEN BROWN , about 45 minutes. Turn off the heat and leave the meringue shell in the oven with the door closed for another 45 minutes. The shell should have a nice golden color. Remove it from the oven and cool completely on a wire rack before filling.
TO MAKE THE COFFEE MALLOW FILLING: Combine the marshmallows, coffee, butter, and salt in a medium saucepan and cook over medium heat, stirring occasionally, until the marshmallows have completely melted. Remove from the heat and let cool to room temperature.
MEANWHILE , using a stand mixer fitted with a whisk attachment or a handheld mixer, beat the cream, vanilla, and sugar on high speed until medium-stiff peaks form. Whisk a little of the whipped cream into the cooled coffee goo to lighten it and break up any lumps, then fold this mixture into the bowl of whipped cream until fully incorporated. Scrape the mixture into the cooled meringue shell, spread evenly, and smooth the top. Refrigerate for 1 to 3 hours before serving. (Don’t assemble this pie too far in advance, because the filling will make the bottom of the pie shell slightly soggy. If you need to work ahead, make the shell and the cream up to 1 day ahead, but keep them separate.)
DRIZZLE THE TOP OF THE PIE with caramel sauce and use a rasp-style grater to grate the chocolate over the top. Cut into slices and serve. (The edges of the meringue shell might crumble a bit when you cut it. Just dust with cocoa powder to hide the imperfections. Honestly, you’re not going to care what it looks like