Olive Magazine
Pistachio Meringues with Cream Recipe

Pistachio meringues with cream

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 24

Try this recipe for soft-centered meringue sandwiches, packed with pistachio and generously smeared with cream. Use low fat yoghurt for a healthy version – even more reason to dive in for seconds

Nutrition:
NutrientUnit
kcal302
fat23.1g
saturates11.2g
carbs21.4g
protein3.4g
salt0.09g
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Ingredients

  • 3 eggs, whites only
  • 150g caster sugar
  • 60g shelled pistachio nuts, finely chopped
  • 284ml pot double cream

Method

  • STEP 1

    Heat the oven to 110c/fan 90c/gas ¼.

  • STEP 2

    Whisk the egg whites until they form stiff peaks, add the sugar, whisking all the time, then keep whisking until the mixture is thick and glossy, and fold in the nuts.

  • STEP 3

    Whip the cream until it is stiff and sandwich the meringues together.

  • STEP 4

    Pipe small rounds of the mixture on 2 baking trays lined with non-stick parchment and bake for 1 hour (for soft centres) or 1½ hours for crisper ones. Leave to cool in the oven. Repeat with any more mixture.

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