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Pistachio meringues sandwiched together with cream and paced on a display plate Tried & Tested

Mini pistachio meringues

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There’s a lovely colour and delicate flavour to these mini pistachio meringues.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

For the meringues

  • 3 3 Egg white(s) (free range)
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • ¼tsp ¼tsp White wine vinegar
  • 50g 1⅞ oz Pistachio nuts shelled and finely chopped
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the filling

  • 200ml 6⅞ fl oz Double cream
  • 2tsp 2tsp Orange blossom water (we use Nielsen-Massey)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a non-stick baking tray with greaseproof paper.

  2. Classic mode Step 2

    Place the egg whites in a dry grease free bowl. Whisk until stiff peaks form. Whisk in the caster sugar a tablespoon at a time, until the mixture becomes glossy.

    Ingredients for this step

  3. Classic mode Step 3

    Gently fold in the vinegar, pistachios and vanilla extract.

    Ingredients for this step

    • ¼tsp ¼tsp White wine vinegar
    • 50g 1⅞ oz Pistachio nuts shelled and finely chopped
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    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 130°C, gas mark 2). Bake for 45 minutes and then switch the oven off and leave the meringues in the oven for about 1 hour

  5. Classic mode Step 5

    Lightly whisk the cream and gently fold in the orange blossom water. Taste for flavour, you can add more orange blossom water if required. Spoon the cream over half the meringues and sandwich with the remaining meringues.

    Ingredients for this step

    • 200ml 6⅞ fl oz Double cream
    • 2tsp 2tsp Orange blossom water (we use Nielsen-Massey)