Mini pistachio meringues - recipe

Mini pistachio meringues

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For the meringues

For the filling

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a non-stick baking tray with greaseproof paper.

  2. 2

    Place the egg whites in a dry grease free bowl. Whisk until stiff peaks form. Whisk in the caster sugar a tablespoon at a time, until the mixture becomes glossy.

    For this step you'll need:

    • 3 Egg white(s) (free range)
    • 100g Unrefined golden caster sugar
  3. 3

    Gently fold in the vinegar, pistachios and vanilla extract.

    For this step you'll need:

    • ¼tsp White wine vinegar
    • 50g Pistachio nuts shelled and finely chopped
    • 1tsp Vanilla extract
  4. 4

    Pipe or spoon the meringue into dollops about 3-4 cm diameter onto the lined baking sheet. Transfer to the oven and immediately reduce the temperature to 150°C (fan 130°C, gas mark 2). Bake for 45 minutes and then switch the oven off and leave the meringues in the oven for about 1 hour

  5. 5

    Lightly whisk the cream and gently fold in the orange blossom water. Taste for flavour, you can add more orange blossom water if required. Spoon the cream over half the meringues and sandwich with the remaining meringues.

    For this step you'll need:

    • 200ml Double cream
    • 2tsp Orange blossom water

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