PISTACHIO MERINGUES

Ingredients

Pistachio Meringues

50 grams (1.76 ounces) pistachios

100 grams (3.55 ounces) egg whites

200 grams (7.05 ounces) sugar

Instructions

Step 1

Step 1: We have a new recipe for you! Thanks to this recipe, you will be able to make delicious pistachio meringues. Preparation: Start by taking 50 grams (1.76 ounces) of unsalted pistachios and peel them. Grind the pistachios with a blender and set them aside. Ensure your pistachios are unsalted to control the overall flavor.

Step 2

Step 2: You will need 100 grams (3.55 ounces) of egg whites and 200 grams (7.05 ounces) of sugar. First, weigh the egg whites on a kitchen scale. If the weight is not exactly 100 grams (3.55 ounces), adjust the amount of sugar accordingly by maintaining the 2:1 ratio. For example, if you have 120 grams (4.23 ounces) of egg whites, you will need 240 grams (8.47 ounces) of sugar. Use fresh eggs for best results.

Step 3

Step 3: Place these ingredients in a water bath. To do this, fill a saucepan with a small amount of water and place it over medium heat. Put a heat-resistant glass or metal bowl on the saucepan. Heat the mixture while stirring continuously with a whisk until the sugar completely dissolves. This should take at least 5 minutes. You know it's done when you can no longer feel any sugar grains when you rub a small amount between your fingers. Be careful not to overheat the egg whites.

Step 4

Step 4: Pour the mixture into the bowl of a stand mixer or, if using a hand mixer, keep it in the same bowl. Whip the mixture on high speed until it forms a dense and white mass. Once it is white, continue whipping for another 3 to 5 minutes. Optionally, you can add a drop of pistachio-colored dye at this stage. For best results, make sure your mixing bowl and whisk are free of grease.

Step 5

Step 5: Gently mix the chopped pistachios into the meringue using a spatula. Transfer the meringue into a pastry bag fitted with a nozzle of your choice (avoid very small nozzles as the nut pieces might get stuck). The meringues might not look perfect, but they will taste amazing. Optionally, sprinkle extra chopped pistachios on top. Use a large piping tip to prevent clogging.

Step 6

Step 6: Preheat your oven to 80°C (176°F) using the convection setting. Dry the meringues in the preheated oven for 2 hours. The result will be a superb-tasting meringue. Bon Appetit! Avoid opening the oven door frequently to maintain a consistent temperature.

Servings

Serving Suggestions & Ideas 🥂

To really **elevate the presentation** of your pistachio meringues, try pairing them with a simple yet elegant dessert wine. The sweetness of the meringue beautifully complements the complex flavors of a fine Moscato or Sauternes. Play up their stunning green color by garnishing with extra crushed pistachios 🌿 and a sprinkle of edible gold dust. Want to turn it into a decadent dessert? Serve with a dollop of whipped cream and fresh berries 🍓, creating a delightful mix of textures and flavors.

For a festive touch, arrange the meringues into a seasonal wreath 🏵️ for holidays, using a dab of melted white chocolate to "glue" them together on a large platter. You could also **incorporate these meringues into your dessert board** for a chic and tasty centerpiece; think chocolate truffles, fruit slices, and a variety of nuts and cheeses. The sweet and nutty notes of the pistachio meringues provide a unique contrast to the other elements, making your board a feast for both the eyes and the taste buds.

Equipment

Blender or Food Processor

Essential for grinding the pistachios to a fine consistency. Make sure it's dry before use to prevent any moisture from affecting your nuts.

Cooking Scale

Precision is key in baking, so a reliable scale will help you measure your ingredients accurately.

Heat-Resistant Bowl

You’ll need this for the water bath. Glass or metal works best, but make sure it's big enough to hold all your ingredients.

Whisk

A good whisk is crucial for dissolving the sugar and mixing the egg whites.

Electric Mixer

A stand or hand mixer will save time and energy when whipping the meringue to the perfect consistency.

Pastry Bag with Nozzles

Use a larger nozzle to avoid clogging with pistachio pieces. A star-shaped nozzle can add a nice decorative touch.

Oven with Convection Mode

Preheat and set your oven to 80°C (176°F) to dry the meringues evenly.

Variations

Gluten-Free and Vegan Variations 🌱

Great news for gluten-free folks—this recipe is already naturally free of gluten! ✅ If you're looking for a vegan alternative, you can use aquafaba (the liquid from a can of chickpeas) instead of egg whites. For every 100g of egg whites, substitute with 120g of aquafaba. Follow the same steps to dissolve the sugar and whip to stiff peaks, then proceed as usual.

Do keep in mind, though, that vegan meringues may take a bit longer to dry out in the oven so plan accordingly. Also, make sure to use a high-quality, plant-based food coloring if you opt for the optional pistachio-colored dye. Now, you too can enjoy these nutty delights, regardless of dietary constraints! 🌈✨

Faq

Why aren't my meringues stiffening?
This could be due to grease or yolk in the egg whites. Make sure your bowl and whisk are completely clean, and no yolk is mixed in.
How do I know when to stop whipping the mixture?
When the meringue holds stiff peaks and is glossy, it's ready. Be careful not to over-whip as it can break down.
Can I use other nuts instead of pistachios?
Absolutely! Just make sure to grind them finely. Almonds or hazelnuts would be great alternatives.
Why do my meringues crack during baking?
This usually happens if the oven temperature is too high. Stick to a low temperature (80°C/176°F) and ensure it's consistent.
Why are my meringues chewy instead of crunchy?
This could be due to humidity. Make sure the meringues are fully dried out in the oven, and store them in an airtight container.
Can I make these ahead of time?
Yes! Meringues keep well for up to two weeks in an airtight container, making them a perfect make-ahead treat.