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Meringue-topped mince pies recipe

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Make that first mince pie moment memorable with this indulgent, yet totally worth it festive treat, flavoured with caramel, hazelnuts and black cherries in kirsch. The good news is this recipe uses premade mince pies and if you don't fancy making Italian meringue, buy the meringues, too! It's something special, however you make it. See method

Serves 12
Takes 35 minutes, plus cooling
359 calories / serving
Vegetarian

Ingredients

2 x 6-packs Tesco Finest all-butter pastry mince pies
25g roasted chopped hazelnuts
24 black cherries in kirsch, plus 6 tsp liquid from the jar

For the caramel sauce

100g caster sugar
20g butter
100ml whipping cream

For the Italian meringue

200g caster sugar
3 medium egg whites
¼ tsp cream of tartar
1 tbsp lemon juice

Each serving contains

Energy
1510kj
359kcal 18%
Fat
12g 17%
Saturates
7g 36%
Sugars
45g 50%
Salt
0.2g 3%

of the reference intake
Carbohydrate 58.7g Protein 4g Fibre 1.6g

Method

For the caramel sauce, heat the sugar over a medium heat until dissolved, gently swirling the pan occasionally but not stirring. If it gets a little dark before the sugar has fully dissolved, remove from the heat and swirl until completely melted and a dark golden amber. Remove from the heat, then gradually whisk in the butter and cream (it will bubble up, so take care). If it begins to clump, return to a gentle heat, stirring, until melted. Pour into a heatproof jar and leave to cool completely. If making ahead, the sauce will keep, sealed, in the fridge, for up to 1 week (on chilling it will thicken). Gently heat the required amount on the hob or in the microwave for 5-10 secs to loosen.
For the Italian meringue, put the sugar in a small saucepan over a medium heat with 50ml water and a sugar thermometer resting in it, swirling the pan occasionally, until it reaches 120°C. If you don’t have a thermometer, carefully spoon a little of the syrup into a bowl of cold water; it will hold together. Allow it to cool a little, then try to re-shape with your fingertips – it should be tough and difficult to mould into a different shape.
Meanwhile, use an electric whisk to beat together the egg whites and cream of tartar to stiff, frothy peaks in a large non-plastic bowl. Aim to reach this point around the same time that the sugar is ready.
Remove the sugar from the heat and wait a few secs for it to stop bubbling. Whisking the egg whites on a medium-high speed, add the sugar syrup in a thin, steady stream about the thickness of a pencil, taking care not to pour it onto the whisk itself.
Add the lemon juice, turn the whisk up to full speed, then whisk for another 3-5 mins until thick and shiny. Spoon into a disposable piping bag; snip off the end about 1cm in at an angle. Pipe a tall swirl of meringue on top of each pie. Toast under a hot grill for 1-2 mins until lightly golden. Scatter with the hazelnuts, then drizzle with caramel sauce and a little of the cherry liquid. Serve with the cherries alongside.

Tip: You could swap the homemade caramel sauce for a jar of Tesco Finest salted caramel sauce, and the Italian meringue for Tesco Finest meringue shells, securing the shells in place with a little caramel.

See more Mince pie recipes