I am not a fan of meringue. There, I said it. Please don’t judge me. Even as a kid I wasn’t a fan but to be Australian and to admit in public that you don’t like pavlova, the base of which is an enormous cream-covered meringue – is practically heresy.
The Hungry Dad is bemused by my anti-pav stance, as if he had his way pavlovas would be on the food pyramid. It works out well for him though – when we are at family get-togethers and BBQs and a pavlova-bearing aunty won’t take no for an answer, he gets my piece. Plus his piece. Plus seconds (technically thirds, but who’s counting…)
I recently made the aforementioned husband some custard as I had eggwhites leftover from some baking experiments. Knowing he has a stressful week at work this week I thought I would whip him up – literally – do not attempt to make meringue without an electric beater – some pistachio meringues.
I found this recipe for pistachio meringues on BBC Good Food, where they were served with mango ice-cream but as it is winter here I went with thickened cream.
This is a great dessert recipe for when the cupboard is bare as it takes just three ingredients and the long, slow baking time means you can get on with other things.
Have your eggwhites at room temperature and use a spotlessly clean bowl – any grease or fat means they won’t whip up.
4 egg whites
200 grams caster sugar
50 grams shelled pistachios, roughly crushed
whipped cream and extra pistachios for serving.
LET’S GET TO IT:
Preheat oven to 120 Celsius and line two large baking trays with non-stick paper.
Draw 16, 6cm round circles – I traced around a very small ramekin – on the paper. Make sure you lave plenty of space between each circle.
In bowl of electric beater with the whisk attachment beat eggwhites with a pinch of salt until stiff, then add in half the sugar and beat until the mixture looks shiny.
With the motor on medium-high add the rest of the sugar a spoonful at a time.
Turn motor off, stir in nuts with a silver spoon and stir until just combined.
Spoon the mixture onto the prepared circles and gently spread it to make even.
Bake one tray at a time for 60-70 minutes or until they meringues are firm to the touch.
Allow to cool on trays. To serve, whip cream and garnish with extra pistachios.