Pistachio meringues with berries recipe

11 ratings Rate
  • Serves 4
  • 15mins to prepare and 1hr to cook, plus 1hr cooling
  • 600 calories / serving
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PistachioAndRaspberryMeringues He

Heat oven to 140°C / fan 120°C / Gas Mark 1. Line a baking tray with nonstick baking paper. Place the pistachio nuts into a shallow roasting tin and toast in the oven for about 7-10 mins until golden. Place in a food processor and blitz until coarsely ground.

Blend the cornflour and vinegar to a paste. In a large clean bowl, whisk the egg whites until they form soft peaks, and then gradually add the sugar a tbsp at a time until it forms a stiff glossy mixture. Fold most of the pistachios into the meringue, reserving about 2 tbsp.

Finally stir through the cornflour mixture. Spoon the mixture onto the baking tray to make four large meringue nests, using the back of the spoon to hollow out the centres. Sprinkle with the reserved pistachios and bake for about 45 mins until firm and crisp on the outside. Turn off the oven, but leave the meringues in to dry out in the warmth until completely cold.

To serve, place a meringue on each plate and spoon a little crème fraîche into the middle. Sprinkle over the seasonal berries and serve.

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  • Ingredients

  • 100g (4oz) shelled pistachios
  • 1tsp (7g) cornflour
  • 1tsp (3g) white wine vinegar
  • 4 egg whites
  • 200g (8oz) golden caster sugar
  • For the filling

  • 200ml crème fraiche
  • 450g (18oz) seasonal berries such as strawberries, raspberries
  • Energy 2500kj 600kcal 30%
  • Fat 35g 50%
  • Saturates 16g 80%
  • Sugars 62g 69%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 63.9g Protein 9.8g Fibre 3.9g


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