Over the past 20 years we have tried all sorts of meringue recipes and ideas from pavlovas and roulades, to nests and shells. These giant shapes are a new sticky and delicious addition to the repertoire. The best thing about these is that you don’t need to worry about them being misshapen or large, this makes them all the better!
Serves 8
Pre-heat the oven to 110°c / gas mark ½
360g caster sugar
6 large egg whites (room temperature)
40g pistachios, finely chopped
1tbsp rosewater
While we’ve gone for this flavour combination this time this recipe is made for experimentation – Why not try adding 40g chopped walnuts and 1tbsp coffee essence or 1tbsp raspberry purée or strawberry purée or a drop of red food colouring
- Line a flat baking sheet with a piece of baking parchment.
- Place the egg whites in a spotlessly clean metal or glass bowl, not plastic as it can absorb grease which could affect the volume of your egg whites as they are whisked.
- Add in half the sugar and, using an electric mixer with a balloon whisk attachment, whisk until the mixture forms soft peaks and is visibly increased in volume. Continue whisking, adding the remaining sugar in three stages, allowing the mixture to absorb the sugar between each addition. This will take about 10-15 minutes, by which the meringues should have formed stiff peaks. Using a metal spoon gently fold in the pistachios and rosewater, or your flavour of choice.
- Use 2 large serving or kitchen spoons to place 8 oval-shaped meringues on the baking sheet allowing plenty of room between each meringue as they will double in size.
- Bake in the oven for about 90 minutes depending on their size. You will know they are cooked when they can be easily lifted off the paper.
From A Year at Avoca (Cookbook 3)
