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Mini Pistachio Meringues

Recipe Submitted By: bakingmad

There's a lovely colour and delicate flavour to these mini meringes.

3	Happy Eggs whites
100 grams	Golden Caster Sugar (Billington's)
0.25 tsp	white wine vinegar
50 grams	Pistachios shelled adn finely chopped
	Pure Vanilla Extract Blend (Nielsen-Massey) drop

200 ml	Double Cream
	Orange zest of half an orange

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Preheat the oven to 180C/fan oven 160C, 350F/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.