With summer almost with us, I can’t help but start to think about delicious and indulgent summer desserts. This recipe I believe is the ultimate for a summer garden party. So, if you are planning a celebration this summer, why not give this recipe a go. It’s also really versatile as you can either make individual meringues, a large pavlova for all you guests to share or turn it into an eaten mess and serve in jam jars to feed even more people!
This meringue recipe has crushed pistachios mixed through it which makes a meringue that’s crisp on the outside and chewy on the inside… so good! Combined with fresh fruit and cream, it’s the perfect summer dessert.
Serves 8 people
- 100g shelled pistachios
- 1 teaspoon white wine vinegar
- 4 egg whites
- 200g golden caster sugar
- 300ml double cream
- 50g caster sugar
- 1 teaspoon vanilla bean paste
- 1 punnet of strawberries and blueberries
- Preheat the oven to 140oC. Line a couple of baking trays with baking parchment.
- Put the pistachio nuts in a frying pan over a high heat until they are nice and golden. Then blitz in a food processor or use a pestle and mortar to create a course crumb.
- Whisk the egg whites with an electric whisk until they form stiff peaks. Then gradually add the caster sugar, a tablespoon at a time. The mixture will become glossy and smooth.
- Fold through half the ground pistachios and the vinegar.
- Spoon the meringue mixture onto the baking tray to create 8 large meringue nests and 8 smaller ones. Use a spoon to slightly hollow out the middle of the meringue nests and rough up the edges to create texture as they cook.
- Bake the meringues for 45 minutes, then turn the oven off and open the door slightly to allow the meringues to cool and dry out. (You can leave them for a couple of hours or even overnight).
- Whip up the double cream with the sugar and vanilla bean paste until thick.
- Now you’re ready to plate up. Put the large meringues on each plate as a base, then layer up with whipped cream and fruit, then top with the smaller meringue, more cream and fruit and finally sprinkle with the remaining crushed pistachio nuts.