Raspberry And Chocolate Meringue Pies

• 50 grams chocolate cookies
• 25 grams butter
• 3 cups raspberries
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 egg yolks
• 2 tablespoons cornstarch
• 1 pinch salt
• 1 tablespoon butter
• 2 egg whites
• 1 cup sugar
• 1/4 cup water

1. For the pie crust, crush the chocolate cookies to a powder, combine with the melted butter and mix well. Let cool.
2. To make the raspberry curd, place the raspberries, sugar, lemon juice and water in a saucepan and bring to a boil. Once boiling, reduce the heat and let simmer for about 5 minutes. Remove from the heat then grind the mixture with a hand blender or a blender. Pass the mixture through a sieve to get a homogeneous, lump-free liquid. Put it back in the saucepan, add the egg yolks and the cornstarch and stir well. Bring it to a boil for about 1 minute, or until it starts thickening. Add a pinch of salt and the butter. Fold gently until it becomes smooth and creamy. Put it in the fridge for about 2 hours.
3. For the meringue, beat the egg whites very well in a kitchen mixer until stiff. In a small saucepan, bring the sugar and water to boil. Allow the sugar to dissolve and let simmer for about 5 minutes until a thick syrup is formed.
4. In the mixer with the mixer switched on, slowly add the syrup to the whites and whisk until you get a creamy, firm and shiny meringue texture.
5. Place the chocolate cookie mixture in the bottom of ramekins or small bowls. Press using a spoon. Place the raspberry curd on top of it. Place the meringue in a pastry bag and squeeze out the meringue in a swirl on top of the dessert.
6. Give a caramelized touch to the meringue with a blowtorch so that it becomes golden. Serve immediately or store in the fridge.

chocolate cookies, butter, raspberries, sugar, lemon juice, water, egg yolks, cornstarch, salt, butter, egg whites, sugar, water

Taken from www.yummly.com/recipe/Raspberry-and-Chocolate-Meringue-Pies-2055279 (may not work)