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Save to my recipesMini Pistachio Meringues Ingredients
| 3 | Happy Eggs whites |  |
| 100 grams | Golden Caster Sugar (Billington's) |  |
| 0.25 tsp | white wine vinegar | |
| 50 grams | Pistachios shelled adn finely chopped | |
| Vanilla Extract (Nielsen-Massey) drop |  |
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Mini Pistachio Meringues
Recipe Submitted By: bakingmad
There's a lovely colour and delicate flavour to these mini meringes.
| Preparation Time | 20 minutes |
|---|---|
| Baking Time | 45 minutes |
| Portions | 24 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 200 ml | Double Cream | |
| Orange zest of half an orange |
This recipe uses
How to make Mini Pistachio Meringues
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Preheat the oven to 180°C/fan oven 160°C, 350°F/Gas 4. Line a non-stick baking tray with greaseproof paper.
-
Place the egg white in a dry grease free bowl. Whisk the egg whites until stiff peaks form. Whisk in the caster sugar a tablespoon at a time, until the mixture becomes glossy
- Gently fold in the vinegar, pistachios and vanilla essence.
-
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 oven 130°C, 300°F/Gas 2. Bake for 45 minutes, switch the oven off and leave the meringues in the oven for about 1 hour
- Lightly whisk the cream and gently fold in the rose water. Spoon the cream over half the meringues and sandwich with the remaining meringues.
Remember to review this recipe at www.bakingmad.com
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