Ingredients

• 2 Egg Whites
• 125g Caster Sugar
• 260g Whipping Cream
• 50g Icing Sugar
• ¾ tablespoon Pistachio Paste
• ½ teaspoon Vanilla Extract
• Raspberries as needed
• Pistachios as needed

Tools

• Oven
• Parchment paper
• Chef Patissier XL
• Baking tray - large
• Kenwood bowl - chef patissier xl
• Piping bag
• Piping bag

Method

1. Pre-heat oven - 110°C
2. Line a clean baking tray with parchment paper then set aside
3. Attach Whisk
4. Add egg white to the Kenwood Bowl
5. Whisk until soft peaks form - approx 4 min, Speed Max
6. Add caster sugar to the Kenwood Bowl bit by bit while machine is running
7. Whisk - approx 5 min, Speed Max
8. Prepare a clean piping bag with plain round tip
9. Transfer content of Kenwood Bowl to piping bag
10. Pipe meringue onto baking tray
11. Pipe a spiral of meringue around the edge of the disc forming a hollow nest shape
12. Repeat with the rest
13. Bake until crispy - 2 hr, 110°C
14. Remove from oven and let cool
15. Clean Kenwood Bowl
16. Attach Whisk
17. Add whipping cream, icing sugar, pistachio paste and vanilla extract to the Kenwood Bowl
18. Whisk - approx 2 min 15 sec, Speed 5
19. Transfer content of Kenwood Bowl to piping bag
20. Pipe filling onto meringue
21. Decorate with raspberries and pistachios
22. Serve

Home  >  Recipes