Pistachio crème meringue
12
Easy
20 minutes
30 minutes
“For me, no celebration is complete without a pavlova. This quick-baking version of the meringue can be made up to a week in advance, and stored between layers of greaseproof paper in an airtight container.”- Abigail Donnelly
Ingredients
Method
- 8 free-range egg whites
- 400 g caster sugar For the pistachio crème:
- 100 g raw shelled pistachios
- 100 g Woolworths white chocolate drops, melted
- 1 T icing sugar
Method
Ingredients
1. Preheat the oven to 100°C.
2. Whisk the egg whites until foamy. Gradually add the sugar and whisk until thick and glossy, with soft peaks. Transfer half the mixture to a piping bag and pipe bow shapes onto a tray lined with greaseproof paper or a silicone baking mat. Spoon the remaining meringue mixture onto a separate greased baking tray. Bake for 30 minutes, then cool in the oven with the door open.
3. To make the pistachio crème, place the pistachios, melted chocolate and icing sugar in a blender and blend until very smooth. To serve, spoon the pistachio crème onto the cooled meringues and decorate with the meringue bows.
Find more meringue recipes here.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau
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