The Giant Pistachio Meringues Recipe Too large to sandwich with cream, these beautiful creations are eaten like oversized cookies.
food processor with blade attachment
large metal mixing bowl
4 egg whites, at room temperature
about 1 cup sugar
4oz (100g) unsalted, shelled pistachios
1 Preheat the oven to the lowest setting, around 250°F (120°C).
2 Spread the pistachios on a baking sheet and bake for 5 minutes then transfer them to a kitchen towel and rub to remove excess skin. Cool. Finely grind just less than half the nuts in a food processor, and coarsely chop the rest.
3 Put the egg whites into the metal bowl and whisk with an electric hand mixer until stiff peaks form.
4 Add the sugar 2 tablespoons at a time, whisking between additions, until you have added at least half. Fold in the remaining sugar and the ground pistachios. Try to lose as little air as possible.
5 Line a baking sheet with parchment paper.
6 Put large heaping tablespoons of the meringue mixture on to the sheet, leaving at least 2in (5cm) gaps between them. Scatter the tops with the chopped pistachios.
7 Bake in the center of the oven for 1 1⁄2 hours. Turn off the oven and leave the meringues to cool inside, to prevent them from cracking. Transfer the meringues from the oven to a wire rack to cool completely.
8 Serve the meringues piled on top of each other, for maximum impact.
STORE These will keep in an airtight container for 3 days.
|Giant Pistachio Meringues Recipe|