Blackberry Meringue Pies

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    449
based on 6 ratings

Elegant individual desserts made with a crisp filo pastry case filled with blackberry curd, topped with Italian meringue. For best results use a kitchen blow torch to finish the meringue. You could also try this recipe with raspberries or passion fruit instead of blackberries.

recipe updated Apr 1, 2025

Ingredients

  • Lime icon
    Lime
    1 tablespoon
  • Lime icon
    Lime
    ½ tablespoon
  • Unsalted butter icon
    Unsalted butter
    100 g
  • Blackberries icon
    Blackberries
    360 g
  • Icing sugar icon
    Icing sugar
    60 g
  • Egg icon
    Egg
    3
  • Egg yolk icon
    Egg yolk
    6
  • Caster sugar icon
    Caster sugar
    360 g
  • Unsalted butter icon
    Unsalted butter
    150 g
  • Gelatine icon
    Gelatine
    8 g
  • Filo pastry icon
    Filo pastry
    200 g
  • Icing sugar icon
    Icing sugar
    as needed
  • Egg white icon
    Egg white
    4

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Muffin pan - 12-hole
  • kCook icon Piping bag

Step preview

  1. Add blackberries, icing sugar, lime and lime to a clean saucepan
  2. Heat - 5 min, medium heat
  3. Sift content of saucepan into medium bowl then set aside
  4. Attach the Whisk
  5. Add egg, egg yolk and caster sugar to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Mix with splashguard fitted - 30 sec, Speed 4
  8. Transfer content of medium bowl to Cooking Chef XL Bowl
  9. Cook with splashguard fitted - 5 min, 80°C, Speed 4
  10. Cook with splashguard fitted - 1 min 30 sec, 80°C, Speed 5
  11. Then add unsalted butter to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until thickened - 3 min, 85°C, Speed 4
  13. Then add gelatine to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted until combined - 1 min, Speed 3
  15. Sift content of Cooking Chef XL Bowl into medium bowl
  16. Cover with plastic wrap
  17. Chill in fridge
  18. Pre-heat oven - 180°C
  19. Grease a clean muffin pan
  20. Add filo pastry to a clean lightly floured surface
  21. Cut the filo pastry sheets in half length-ways
  22. Cut the pastry in half again
  23. Cut the filo pastry into thirds so you have three squares of pastry
  24. Brush with unsalted butter
  25. Place a layer of pastry into the muffin tin and press down
  26. Add the next layer of pastry
  27. Repeat the process turning each sheet to create a star pattern as you add layer after layer
  28. Cut more filo pastry if necessary
  29. Brush the pastry again with melted butter
  30. Dust with icing sugar
  31. Bake until golden brown - 5 min, 180°C
  32. Remove the muffin tin from the oven
  33. Let cool
  34. Remove the blackberry curd from the fridge and remove the cling film
  35. Stir the mixture to loosen slightly
  36. Transfer mixture to piping bag
  37. Cut the piping bag about 1 inch from the end
  38. Pipe mixture onto pastry
  39. Chill in fridge
  40. Clean Cooking Chef bowl
  41. Attach the Whisk
  42. Add egg white and caster sugar to the Cooking Chef XL Bowl
  43. Whisk with splashguard fitted - 40 sec, Speed 2
  44. Cook with splashguard fitted - 1 min 30 sec, 120°C, Speed 2
  45. Whisk with splashguard fitted until soft peaks form - 4 min, Speed Max
  46. Transfer meringue to piping bag
  47. Pipe meringue onto pastry
  48. Brown the meringue with a blow torch
  49. Serve
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