Floral Pistachio Meringue Sandwiches
Delicate meringue sandwiches filled with whipped rose cream and infused with the flavors of pistachios and rosewater, creating a beautiful and enchanting dessert experience.
Servings: 12 sandwiches
Calories: 150kcal
Ingredients
For the Meringue
- 100 g finely ground pistachios Provides a rich, buttery flavor.
- 100 g powdered sugar Lends sweetness and a melt-in-your-mouth quality.
- 30 g all-purpose flour Adds a hint of substance to the meringue.
- 4 pieces egg whites Creates the fluffy texture.
- 100 g granulated sugar Essential for stabilizing egg whites.
- 1 pinch salt Enhances overall flavor.
For the Whipped Cream
- 200 ml heavy cream Provides a luscious body to the filling.
- 2 tbsp powdered sugar Sweetens the whipped cream.
- 1.5 tsp rosewater Infuses a floral note.
- Optional pink gel coloring Adds an aesthetically pleasing visual element.
For Garnish
- to taste crushed pistachios or dried rose petals Adds elegance and reinforces flavors.
Instructions
Preparation
- Preheat your oven to 150°C (300°F). Line your baking sheets with parchment paper.
- Whisk the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and whisk until glossy and stiff peaks form.
- In another bowl, mix together finely ground pistachios, powdered sugar, and all-purpose flour. Gently fold this mixture into the meringue.
- Transfer the mixture into a piping bag and pipe small rounds onto the parchment paper.
Baking
- Bake in the preheated oven for about 25–30 minutes until light golden and dry.
- Turn off the oven and let the meringues cool completely inside.
Whipped Cream Preparation
- In a chilled mixing bowl, beat the heavy cream with powdered sugar until soft peaks form. Fold in the rosewater and optional pink gel coloring.
Assembly
- Take one meringue shell and pipe or spoon a dollop of rose cream onto the flat side, then sandwich with another meringue.
- Garnish with crushed pistachios or dried rose petals.
- Dust with powdered sugar before serving.
Notes
Make sure all utensils are grease-free when whipping egg whites. Be patient during baking and cooling.