Persian Pistachio Rose Cloud Sandwiches
Delicate meringue kisses filled with rose-flavored whipped cream and grounded pistachios create a stunning Persian dessert that melts in your mouth.
Servings: 12 sandwiches
Calories: 120kcal
Ingredients
For the Meringues
- 3 large large egg whites Approx. 100g; provides light, airy texture.
- 100 g caster sugar Fine white sugar that contributes sweetness and stability.
- 90 g powdered sugar Creates a silky finish and additional sweetness.
- 90 g finely ground pistachios Provides crunch and flavor.
- 1 tsp cornflour Helps create a soft, chewy center.
- 1 pinch salt Enhances sweetness and balances flavors.
For the Filling
- 200 ml double cream Rich and velvety for filling.
- 2 tbsp icing sugar Sweetens the cream.
- 1/2 tsp rosewater Brings an enchanting floral essence.
- 1 drop pink gel food coloring Optional; for a playful touch.
For Decoration
- to taste Chopped pistachios For added crunch and color.
- to taste Dried edible rose petals To add a romantic touch.
Instructions
Preparation
- Whisk the egg whites and a pinch of salt in a clean, dry bowl until frothy. Add caster sugar gradually until thick and glossy.
- Sift together icing sugar, finely ground pistachios, and cornflour. Gently fold into the meringue without deflating it.
- Preheat oven to 120°C (250°F). Pipe meringue kisses onto a lined baking sheet. Bake for 90 minutes and leave in the oven with door ajar to cool.
Making the Filling
- Whip double cream, icing sugar, and rosewater until light and airy. Add food coloring if desired.
Assembly
- Spread or pipe rose cream onto one cooled meringue, then sandwich with another one. Decorate with chopped pistachios and rose petals.
Notes
Ensure mixing bowl is clean and dry. Patience is key when whisking egg whites. Adjust the rosewater to taste.