These are one of my favourite recent bakes. They are equally beautiful looking and tasting and they are from one of my favourite books - Jo Wheatley' A passion for baking. The meringues are slightly crisp on the outside when you bite, then you get a bit of chewyness and then they just melt in your mouth. The recipe is below. I cannot wait to try a hazelnut and dark chocolate version of these...
Ingredients:
3 egg whites
1 tbsp lemon juice
30g Pistachios,shelled,unsalted and finely chopped(I did in my mini food processor/chopper thing)
100g white chocolate with freeze dried raspberry pieces(I couldn't find so used white choc and mixed in bought freeze dried raspberries from Sainsburys (in a small tube in baking section)but you can also buy online.
150ml double cream
30 fresh rasberries
30 fresh mint leaves
you will need:baking tray lined with baking parchment, a couple of piping bags -one fitted with a small plain round nozzle and with a star tip.
Preheat oven to 110 degrees celcius/225 Farenheight/gas mark 1/4
whisk egg white in clean bowl to soft peaks, add lemon juice.
Gradually fold in sugar,then add nuts by folding in using a large metal spoon.
spoon into piping bag, and pipe little nests on to the prepared baking tray, about 3 cm wide and 3 cm high.
Bake for about 1 hour until dry and crisp. Turn oven off and leave meringues to cool inside
Melt chocolate, add freeze dried raspberry pieces and brush/spoon onto meringues, the leave to set. whip cream into soft peaks and pipe swirls on to meringues. (I ran out of cream for the last few probably cos I piped too much on the first few so would use 200ml next time)
top each meringue with raspberry and mint leaf.
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