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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.
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