FOR THE PASTRY
160g wheat flour
90g potato flour
FOR THE TOPPING
200g raspberry jam
4 egg whites
6 tbsp white granulated sugar
Mini sugar Easter eggs
A handful of sliced almonds
1 Preheat the oven to 180C.
2 Sift the flours into a large bowl. Add the sugar, butter and egg.
3 Knead until everything is well combined and the dough comes together in a ball.
4 Use a rolling pin and roll to a thickness of about 3mm.
5 Cut into a 20cm x 40cm rectangle.
6 Place on a greased baking sheet and allow to cook for about 15 minutes.
7 In the meantime, place four egg whites in a stand mixer, or using an electric hand whisk and a bowl, beat at high speed until they start to foam.
8 While continuing to beat, add the sugar, 1 tablespoon at a time. Beat for about 30 seconds between spoonfuls of sugar.
9 Continue to beat the egg whites until they can form stiff peaks.
10 Remove the pie from the oven.
11 Spread with a layer of raspberry jam.
12 Spread the meringue over the jam, using a rubber spatula. Spread over to the edges of the crust, completely sealing in the raspberry jam.
13 Return the pie to the oven for a further 15 minutes until the meringue is lightly browned.
14 Garnish with the sliced almonds and the mini eggs.
15 Allow to come to room temperature before serving.