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Rhubarb and meringue pie
Rhubarb and meringue pie
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A homemade pie filled with rhubarb and vanilla cream covered with a pillow of meringue. It's the wonderful combination of the sour rhubarb and the sweet meringue that makes this pie a delightful treat for your guests, specially during the summer time when you can use your own rhubarb from your garden.

Ingredient List for 10 servings:
Button Pie shells
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375 gr Flour
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7 gr Vanilla sugar
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150 gr Sugar
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2 Egg yellows
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250 gr Butter

Button Filling
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4 Rhubarb stalks
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2 tablespoons Hazelnuts
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2 Eggs
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2 tablespoons Sugar
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150 ml heavy cream

Button Topping
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2 Egg whites
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20 gr Sugar

Oven temperature:
175 degrees Celsius
Instructions:
Button Pie shells
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Preheat the oven at 175 degrees Celsius.
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Cut the butter in small pieces and place it in a bowl.
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Add the flour, sugar, vanilla sugar, and 2 egg yellows, mix by hand the ingredients so it becomes a dough.
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Divide the dough in two, and press out the dough on 2 pie forms so the shells cover the forms.
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Prick the bottoms with a fork and place the pie shells in the middle of the oven for 20 minutes.
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Take out the pie shells from the oven.

Button Filling
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Peel and cut the rhubarb stalks in small pieces.
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Sprinkle the pie shells with the hazelnuts, and place the rhubarb on top.
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Mix the eggs for the filling together with sugar and the heavy cream, and pour it on top of the rhubarb.
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Place the pies in the oven for 40 minutes.
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Take out the pies from the oven.

Button Topping
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Mix the egg whites and the sugar to a hard foam and place evenly on top of the pies using a pastry bag.
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Place the pies in the oven for a few minutes until the meringue becomes brown on the surface.

A selection of recipes from the same country.
This recipe is from France , Alsace.
A homemade French Bûche de Noël (Christmas log) is made of a chocolate sponge roll layers and filled with both white and dark chocolate mousse. The cake is covered in chocolate and decorated as a tree log. The fun part is to decorate the cake with small Christmas decorations.
Homemade French recipe of filled pancakes, also known as crêpes. It's a lovely combination of shrimp and mushroom filling topped with a creamy sauce and cheese. It makes a great starter by serving it one by one, or a lighter lunch or dinner.
This is one out of hundreds different varieties of the Alsatian bredele cookies you that you will find in Alsace during the Christmas holidays. These hazelnuts cookies have a crispy surface and a slightly chewy interior. The best part is that the cookies can be prepared in advanced, though they can be kept for weeks in a cookie box.
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