How to make
Put the base products in a deep bowl and mix, until a homogeneous mixture is obtained.
If you use white sugar, it is best to beat the yolks and egg with the sugar, so that it can add volume to the pie.
I prepared the pie with a completely beaten mixture by hand. There is definitely a difference in the fluffiness.
Pour the base mixture into a rectangular baking pan measuring 12x6″ (30/15 cm), or a round baking pan, which is 26 cm in diameter.
Bake it on medium heat in a preheated oven at 360°F (180 degrees) for about 30-35 minutes.
Check to see if it is fully baked with a toothpick or wooden skewer.
Once the base is fully baked, take it out of the oven and leave it to cool.
Beat the egg whites with the sugar very well.
Spread the cooled base with marmalade and spread it with the beaten egg whites on top.
Place the baking pan in a warm oven for a short while, so that the whites can darken from the heat emitted by the cooling oven.
I used a piping bag to pipe out the egg white mixture on top, then burned them with a blowtorch.
Cut it into equal parts and serve it.
The Margaret Tiger Pie is ready.
