Host; "Now, for your signature challenge today, the judges would love you to make 12 mini meringue pies. Your pies should be made with a buttery short crust pastry with a tasty filling and an exquisite meringue topping.. You have two hours.
Prue Leith: "The signature challenge our bakers have to face is to bake 12 meringue pies. The meringue topping is the critical thing, so the bakers can choose whichever meringue they wish. Obviously, you've got Swiss, you have Italian and then you have French meringue."
Paul Hollywood: "For me, the perfect meringue pie has really crisp pastry. We want that snap, the crack and the beautiful butterness to come through.'
Prue Leith: "They can put anything they like in the filling, so the obvious thing would be some kind of fruit curd. But they could put frangipane in there. They could put a set custard in there. You don't want it to be too gluey. It needs to be firm so that there's a contrast with the soft meringue."
Paul Hollywood: "We've got six amazing bakers and we want them to show off what they can do.'
