Recipes
Strawberry & pistachio mini meringue sandwiches
Forget anything you’ve read about meringues taking ages to cook – these minis only take 30 minutes
Forget anything you’ve read about meringues taking ages to cook – these minis only take 30 minutes
(4 votes)
Cook: 1 Hour
Serves: 4
Price: 81p per serving
Nutritional Information
Each 159g serving contains
Energy
1650kj
394kcal
1650kj
394kcal
20%
Fat
25g
25g
High
35%
35%
Saturates
12g
12g
Med
60%
60%
Sugars
35g
35g
High
39%
39%
Salt
0.15g
0.15g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1038kj/248kcal
Typical energy values per 100g:
1038kj/248kcal
Ingredients
2 large free-range egg whites
115g caster sugar
A few drops vanilla extract
50g shelled pistachios, finely chopped
150ml double cream
300g strawberries, sliced
Method
1
Pre-heat the oven 140C/120C Fan/Gas 1. Line two baking trays with non-stick baking paper.
2
Put the egg whites in a large clean bowl and whisk until they form stiff peaks. This is easiest with an electric whisk. Stop as soon as the whites are stiff – you don’t want to over-whisk.
3
Add the sugar, a heaped teaspoon at a time, whisking after each addition. Add the vanilla with the last spoonful.
4
Fold in the pistachios using a large metal spoon.
5
Using a teaspoon, put little piles of the mixture on the trays, leaving gaps between each meringue – you should make about 32 meringues.
6
Cook in the oven for 30 minutes or until they can be easily lifted off the paper. Leave to cool.
7
Whip the cream until it’s thick and holds its shape. Sandwich two meringues together with a strawberry and cream or set everything on the table for people to fill their own.