11 Oct 2013

Mini pistachio and raspberry meringues

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... 


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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