Recipe By: Christina Shum
Year Submitted: 2025
Winner Third Place
Sponsor:
Ingredients
Almond Meringue
1/3 cup almond flour
1/3 cup icing sugar
1/2 tsp almond extract
2/3 cup toasted slivered almonds,
2/3 cup egg whites, from about 4 eggs at room temperature 0.25 tsp vinegar
2/3 cup sugar
Filling
2 cups whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
1 pint really good quality blueberries, washed and pat dry
Directions
Meringue Instructions
- Line 8-inch pie tin with parchment paper and evenly spread out about 170g of meringue into a 0.25 inch shell covering the tin surface.
- Onto a large parchment covered cookie sheet, use the remaining meringue to make a 2
(two) 6-inch diameter by 0.25-inch thick discs, and with any remaining meringue make tablespoon dollops flattened into 0.25-inch discs. - Bake everything at 225F for 90 minutes. Don’t open the oven door and let sit until completely cool.
Assembly Instructions
- Whip all filling ingredients except blueberries to semi-stiff peaks.
- Carefully remove parchment paper from the pie shell piece and place back into the pie tin.
- Spreadout about 0.5 cup of whipped cream onto the bottom of the shell, sprinkle one-third of the blueberries and push blueberries down into the cream. Place a meringue disc on top and add another 0.5 cups of whipped cream and one-third of blueberries. Place the last meringue disc on top.
- Finish the pie by piping the remaining cream using a star-tipped nozzle into a decorative pattern and sprinkle remaining blueberries then crumbled leftover meringue pieces on top. Serve cold.