Description
Deliciously light and airy pistachio meringues layered with whipped cream.
Ingredients
Scale
- 1 cup shelled unsalted pistachios, finely ground
- 1 cup granulated sugar
- 4 large egg whites
- 1 cup powdered sugar, sifted
- 1 cup heavy cream
- 2 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a clean bowl, beat egg whites until frothy. Gradually add granulated sugar and whip until stiff peaks form (about 5-7 minutes).
- Sift powdered sugar with ground pistachios and gently fold into the whipped egg whites.
- Spoon meringue onto prepared sheets in 8-inch circles. Bake for 25-30 minutes until firm and lightly golden; cool completely.
- Whip heavy cream with vanilla extract and salt until soft peaks form.
- Layer meringues with whipped cream, finishing with cream on top and garnishing with crushed pistachios.
Notes
- Ensure the bowl used to beat egg whites is completely clean and dry for best results.
- Store leftovers in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 meringue with cream
- Calories: 180
- Sugar: 15g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg