Mini pistachio meringues

  • Total Time

    1h 5m
    • Prep Time

      20m
    • Bake Time

      45m
  • Serves

    24
  • Skill Level

    Easy
  • Dietary Needs

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

Method

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

  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.

  3. Gently fold in the vinegar, pistachios and vanilla extract.

  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. 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.

Let's Bake

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