Michelle's Pistachio Meringues
 
Preparation time
Cooking time
Total time
 
A delicious meringue recipe that can be made into individual meringues or one lovely pavlova.
Marissa:
Recipe type: Dessert
Cuisine: British
Servings: 12
Ingredients
  • The Meringue
  • 5 large egg whites
  • 275g caster sugar
  • 20g pistachios, roughly chopped, 2 teaspoons reserved
  • Serving Suggestion
  • Yoghurt cream
  • 125ml double cream
  • 100ml Greek yoghurt
  • 1 large ripe mango, peeled and chopped
  • 2 passionfruit, flesh scoop out
  • Chocolate drizzle sauce
  • 125ml cream
  • 75g chopped plain chocolate
  • 2 teaspoon golden syrup
Method
  1. Preheat the oven to 130 degrees Celsius.
  2. Prepare two trays with non-stick parchment paper or grease-proof paper and set them aside.
  3. Separate the eggs and whip the egg whites until they hold their shape (soft peak stage).
  4. Then gradually add the sugar, tablespoon by tablespoon, and once all the sugar has been added, beat on high until the mixture is shining and reaches the stiff peak stage. *See note
  5. Add the pistachios, holding back 2 teaspoons, and fold the nuts into the meringue in a figure of 8 with a metal spoon.
  6. Spoon 12 mounds of meringue on two baking sheets, allowing 4 inches between them as they spread and puff up when they are baking.
  7. Sprinkle the remaining pistachio nuts over the top of each meringue.
  8. Bake for 1 hour or until the meringues look crispy on the outside.
  9. Don't be tempted to open the oven; this will crack your meringues.
  10. Switch off the oven and leave them inside to dry for a minimum of 2 hours or overnight.
  11. Yoghurt Cream Sauce
  12. Stiffly beat the cream and fold the yoghurt in. Cover, and chill until needed.
  13. Chocolate Sauce
  14. Melt together the cream, chopped chocolate, and golden syrup in a microwave until the sauce is thick and shiny.
  15. To serve:
  16. Top the meringue with a dollop of the cream mixture, add the mango and passionfruit, and drizzle the top with the chocolate mixture.
Tips
Note on beating the egg whites until they are stiff:
This is when you lift the beater and the peaks stand proud without the tip curving over. You can also do the upside-down bowl test, if you turn the bowl upside down the mixture will not move.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/michelles-pistachio-meringues/