10 – Leave to cool and then add the butter in pieces, beating well.
11 – Garnish the bottom of the pie. Book cool.
12 – To finish the meringue: Whip the egg whites, when they become firm, add 75g of sugar and whip for a few more seconds.
13 – Garnish the top of the pie with a piping bag for example and switch to a hot oven ‘grill function’ for 1 minute to color the meringue.
14 – Keep cool.
Enjoy!
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