• 125 grams (4.40 ounces) butter 82.5%
  • 40 grams (1.40 ounces) pistachio paste
  • 70 grams (2.45 ounces) cream 33-34%
  • 1 teaspoon vanilla extract


  • 390 grams (13.75 ounces) sugar
  • 240 grams (8.45 ounces) water
  • 8 grams (0.30 ounces) agar
  • 100 grams (3.55 ounces) egg whites
  • 1 gram (0.05 ounces) lemon acid


  • Stand Mixer:

    Crucial for achieving the perfect meringue consistency. Make sure to use the whisk attachment for best results.

  • Digital Thermometer:

    Essential for ensuring your syrup reaches the precise temperature needed. Accuracy is key.

  • Mixing Bowls:

    Use stainless steel or glass for better temperature control when creating your crème and meringue.

  • Spatula:

    A silicone spatula is perfect for gently folding ingredients together without deflating them.

  • Baking Frames:

    Helps shape your soufflé cubes uniformly. Make sure they are well-greased to prevent sticking.


Step 1

Hello! I’m excited to share this wonderful dessert recipe with you. After making this once, I couldn't help but fall in love with its delicate and refined taste. The pistachio flavor is so vibrant and unique; you’re going to love it! Let’s get started!

Step 2

For the crème: In a mixing bowl, add the butter, vanilla extract, pistachio paste, and cream. Whip the mixture until it’s smooth and creamy. Then, set it aside. Ensure the butter is at room temperature for easier mixing.

Step 3

For the meringue: In a medium saucepan, combine water and agar, bringing the mixture to almost a boil (about 203°F or 95°C) until the agar dissolves. Then, add the sugar and continue boiling the syrup until it reaches 230°F (110°C). Use a candy thermometer to ensure accurate temperature readings.

Step 4

When the syrup reaches about 223°F (106°C), start whipping the egg whites on the lowest speed. Add lemon acid and then whip at medium speed until the mixture thickens and increases in volume.

Step 5

Slowly pour the hot syrup into the whipping egg whites in a thin stream, continuing to whisk until you achieve smooth medium peaks. Pour the syrup very slowly to avoid scrambling the egg whites.

Step 6

To assemble the dessert, fold the meringue into the crème using a spatula, mixing gently until you get a smooth consistency. Pour this mixture into a mold or frame and flatten it evenly. Let the dessert sit at room temperature for about 2 hours. Use a spatula to level the surface for a more professional look.

Step 7

After the mixture has set, remove the frame and cut the soufflé into uniformly-sized cubes. Finally, roll each cube in pistachio crumbs. Bon Appetit!


🍽️ **Serving Suggestions & Ideas:**

Fancy Dinner Parties: Serve these elegant pistachio soufflé cubes on a beautiful platter garnished with fresh raspberries and a dusting of powdered sugar. The vibrant color contrast will surely dazzle your guests.

Casual Gatherings: Pair your pistachio soufflé cubes with a scoop of vanilla ice cream and a drizzle of dark chocolate sauce. Your friends and family will be begging for seconds!

High-Tea Delight: Arrange the soufflé cubes on a tiered cake stand alongside other pastries, cookies, and a pot of freshly brewed tea. This is a sophisticated touch that will elevate any afternoon tea session.

💡 Pro Tip: For an extra touch, sprinkle some finely chopped pistachios over the top before serving. The added crunch is a delightful surprise with every bite!


🌾 **Gluten-Free Variation:**

Good news for those with gluten sensitivities! This Pistachio Soufflé is naturally gluten-free, so you won't need to make any changes to the recipe. Just ensure all your ingredients are certified gluten-free.

🌱 **Vegan Variation:**

While traditional meringue relies on egg whites, you can create a vegan version using aquafaba (liquid from canned chickpeas) as a substitute. Simply replace the egg whites with an equal amount of aquafaba and proceed with the recipe as usual. Don't forget to swap out the cream for a plant-based alternative like coconut or soy cream.

✅ **Ingredient Swaps:** Use nut-free pistachio paste for those with nut allergies and replace the butter with a dairy-free margarine to cater to more dietary preferences!


  • Can I use handheld beaters instead of a stand mixer?

    Yes, but it will be more labor-intensive. Make sure to rest your arm as you need to achieve the same consistency in meringue.

  • How long can I store the pistachio soufflé cubes?

    Store them in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for the best texture.

  • How do I know when the meringue is ready?

    The meringue should have medium peaks, which means when you lift the whisk, the peaks should stand up but then slightly flop over.

  • What if my syrup crystallizes?

    Make sure your sugar dissolves completely before it starts boiling. You can also add a small amount of cream of tartar to help prevent crystallization.

  • Why did my soufflé not hold its shape?

    This could be due to under-mixing or over-mixing the meringue. Pay close attention to the consistency of your mix.

  • Can I make the pistachio soufflé in advance for a party?

    Absolutely! You can prepare the soufflé the day before and store it in the fridge. It allows the flavors to meld together nicely.

Nutrition facts

Recipe Yield:24 cubes
Calories:Per serving
Calories (Min - Max):150 - 180
Total Fat:10g
Saturated Fat:6g
Total Carbohydrate:16g
Total Sugars:16g