Recipes
Toffee & pistachio meringue
Walnuts or pecans can replace pistachios. This dessert can be frozen for two weeks in a plastic container.
Walnuts or pecans can replace pistachios. This dessert can be frozen for two weeks in a plastic container.
(9 votes)
Cook: 2 Hours
Serves: 12
Price: 32p per serving
Nutritional Information
Each 99g serving contains
Energy
1633kj
390kcal
1633kj
390kcal
19%
Fat
28.4g
28.4g
High
41%
41%
Saturates
15.1g
15.1g
High
75%
75%
Sugars
28.7g
28.7g
High
32%
32%
Salt
0.1g
0.1g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1649kj/394kcal
Typical energy values per 100g:
1649kj/394kcal
Ingredients
4 large egg whites
225g caster sugar, plus 100g for the toffee sauce
115g pistachios, finely chopped
75g unsalted butter
450ml double cream
Method
1
Pre-heat the oven to 130C/110 Fan/Gas 1/2. Line 2 baking trays with baking paper. Draw a 21cm diameter circle on each, then turn the paper over. Whisk the whites to form glossy peaks. Add the sugar a heaped tsp at a time, whisking until stiff again after each one.
2
Gently fold in the pistachios. Put a small dab of the mixture under the paper in each corner to help it stick to the tray. Spread the mixture on the trays to make 2 rounds, using the pencil marks as a guide.
3
Bake in the oven for 1 hour 15 minutes or until pale coloured and crisp. To test if it is cooked, peel off the paper at one edge – if it peels off easily the meringue is cooked. Cool on a wire rack.
4
Meanwhile, make the toffee sauce. Heat 100g caster sugar in a small pan with 2 tbsp water until the sugar dissolves. Cook, without stirring, until golden brown, then remove straight away from the heat and add the butter to a small pinch of salt. Add 75ml of the double cream and stir until it's evenly mixed. Set aside until cold.
5
Lightly whip the rest of the cream until it holds its shape. Fold in the toffee sauce with a spoon so you have the swirled effect.
6
Spread on one meringue and top with the other.