Ingredients
Italian meringue
Method
1.Preheat oven to 180°C (160°C fan-forced). Line base and sides of an 18cm springform pan.
2.Process biscuits until fine. Transfer to a bowl; stir in macadamias and butter. Press mixture over the base of prepared pan; refrigerate.
3.Beat egg yolks in a small bowl with an electric mixer for 4-5 minutes or until light and fluffy. On low speed, add condensed milk, then beat for 3-4 minutes or until pale and thick. On low speed, gradually add 1 tablespoon of each of the grated rinds and the juices. Reserve remaining lime rind.
4.Pour the mixture into the pan. Bake for 15-20 minutes or until just set. Cool in the oven with the door slightly ajar; refrigerate.
5.Make Italian meringue: Combine sugar and 1/3 cup (80ml) cold water in a small pan; cook, stirring, over low heat until the sugar dissolves, then bring to the boil. Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals. Boil until syrup reaches 115°C on a candy thermometer (10-15 minutes).
6.Start whisking egg whites with cream of tartar in the clean bowl of an electric mixer until soft peaks form.
7.Meanwhile, bring sugar syrup to 121°C. With the motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (about 10-15 minutes).
8.Spread Italian meringue around top and sides of the chilled pie, creating a swirl pattern with a palette knife or the back of a spoon.
9.Using a blow torch, caramelise the meringue to golden brown all over. Sprinkle with the remaining lime rind.
Not suitable to freeze or microwave. If you don’t have a blow torch, place the pie on an oven tray in a hot oven at 250°C (230°C fan-forced) for 2 minutes or until browned.
Note
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