Ingredients

• 50g Pistachios
• Pistachios as needed
• 1 teaspoon Vanilla Bean Pod
• Pistachios as needed
• Dark Chocolate as needed
• 370g Icing Sugar
• 230g Ground Almonds
• 300g Egg White
• 100g Caster Sugar
• 30g Pistachio Paste
• Icing Sugar as needed
• 500g Whipping Cream
• 1 tablespoon Pistachio Paste

Tools

• Spatula
• Oven
• Parchment paper
• Wooden spoon
• Chef Patissier XL
• Baking tray - large
• Large mixing bowl
• Kenwood bowl - chef patissier xl
• Piping bag

Method

1. Draw a 24cm x 11cm (9.5 x 4.5”) rectangle on a piece of paper to use as a template
2. Use the rectangle template to draw the rectangle onto each sheet of parchment paper
3. Pre-heat oven - 180°C
4. Grease and line a clean baking tray with parchment paper
5. Add pistachios, icing sugar and ground almonds to a clean large mixing bowl
6. Stir until combined then set aside
7. Attach Whisk
8. Add egg white to the Kenwood Bowl
9. Mix until light and fluffy - 2 min, Speed Max
10. Add caster sugar to the Kenwood Bowl while machine is running
11. Mix until soft peaks form - 2 min, Speed 5
12. Remove the Kenwood Bowl from the machine
13. Add pistachio paste to the Kenwood Bowl
14. Fold gently until just combined
15. Transfer content of large mixing bowl to Kenwood Bowl gradually
16. Fold gently until combined
17. Transfer meringue to piping bag
18. Pipe some of the meringue onto baking tray
19. Repeat the same with the other baking trays
20. Sprinkle with pistachios
21. Dust with icing sugar lightly
22. Bake until golden brown - 15 min, 180°C
23. Remove from oven and let cool
24. Use a sharp knife to trim the edges to give a neat finish
25. Clean Kenwood Bowl
26. Attach Whisk
27. Add whipping cream, icing sugar, pistachio paste and vanilla bean pod to the Kenwood Bowl
28. Mix - 1 min 40 sec, Speed 5
29. Transfer cream to piping bag
30. Pipe some of the cream onto meringue
31. Top with the next layer
32. Pipe some of the cream on top
33. Top with the final layer of meringue
34. Pipe the rest of the cream on top
35. Decorate with pistachios
36. Sprinkle with dark chocolate
37. Serve

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