Crispy Nutella Mini Meringue Pies

This recipe for crunchy Nutella mini meringue pies is surprisingly simple yet tastes so good.

It’s really like a rice krispie cake in a pie shell, topped with mallowy meringue. A flavour explosion of different tastes and textures which I know you will love.

It’s an ideal treat to take along to a kid’s party or equally good to take a bash for grown-ups – who doesn’t love the chocolatey hazelnut taste of Nutella? Combining it with the flaky pastry of the pie shell and soft vanilla marshmallowy toasted topping will have everyone asking for the recipe. Please direct them here!!

I used a shop bought ready rolled shortcrust pastry – so easy – and cut this into circles to line a cupcake tray with. I blind baked the shells and then let them cool fully. That’s all the baking that is required for this recipe.

Next I melted some coconut oil and mixed this with the Nutella. This makes the Nutella softer to combine through the crisped rice cereal and makes it set up better once the mini pies are ready to devour.

I spooned the cereal/Nutella mix into the pie shells then transferred these to the fridge to set up whilst I made my meringue.

In my Sage Scraper Mixer Pro I beat together two egg whites, some sugar, vanilla extract and cornflour then piped the resultant mallow on top of each crispy pie combo. Pipe as high as you dare!

To toast these I used my trusty kitchen blowtorch to lightly brown the outside. You could also pop these under the grill (or broiler depending where you are) and brown the meringue that way.

And it’s as simple as that. Give these a go and let me know what you think.

Here’s the recipe

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Crispy Nutella Mini Meringue Pies

by S Vettese February-16-2017

Nutella and crisp cereal in a pie shell topped with toasted mallowy meringue

Ingredients

• 1 sheet of ready rolled short crust pastry
• 60 grams puffed rice cereal
• 20 grams coconut oil, melted
• 100 grams Nutella
• 2 large egg whites
• 100 grams caster sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornflour

Instructions

Preheat the oven to 180C (160C fan).Cut circles from the sheet of pastry, enough to fill each cup of a 12-hole cupcake tray.Line the tray with the circles of pastry and line each one with a bit of baking paper and pie weights, dry beans or rice to blind bake the pastry.Pop in the oven for approximately 10 minutes or until the edges are browned.Remove each pastry shell and allow to cool on a cooling rack.In a bowl mix together the coconut oil and Nutella until smooth and add the puffed rice cereal. Stir this until everything is combined fully.Spoon the cereal mix into each pie shell, so it is full and slightly heaped. Pop these in the fridge whilst you make the meringue.In a mixer, beat the two egg whites and cornflour until soft peak stage.Pipe or spoon the meringue mix on top of each pie. Lastly toast the outside of the meringue with a kitchen blowtorch or place under the grill. Enjoy!

Details

Prep time: 15 mins Chill time: 10 mins Total time: 25 mins Yield:12 mini pies.

I'm entering these mini meringue pies into this month's Treat Petite hosted by Kat, The Baking Explorer.