The Giant Pistachio Meringues Recipe Too large to sandwich with cream, these beautiful creations are eaten like oversized cookies.
Special equipment
food processor with blade attachment
large metal mixing bowl
Ingredients
4 egg whites, at room temperature
about 1 cup sugar
4oz (100g) unsalted, shelled pistachios
Method:
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.
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| Giant Pistachio Meringues Recipe |
