Floral Pistachio Meringue Sandwiches with Whipped Rose Cream
A delicate dessert featuring crunchy meringue shells paired with fragrant whipped rose cream, creating an enchanting treat perfect for any occasion.
Servings: 12 pieces
Calories: 150kcal
Ingredients
For the Meringues
- 100 g finely ground pistachios Brings a creamy, nutty essence to the meringues.
- 100 g powdered sugar Contributes a smooth texture to the meringue.
- 30 g all-purpose flour Adds structure to the meringue.
- 4 pcs egg whites Creates a light, airy texture.
- 100 g granulated sugar Stabilizes the meringues.
- 1 pinch salt Enhances sweetness and balances flavors.
For the Whipped Cream
- 200 ml heavy cream Rich and creamy filling.
- 2 tbsp powdered sugar Complement to the cream.
- 1.5 tsp rosewater (culinary grade) Adds floral aroma.
- optional pink gel coloring To elevate visual appeal.
For Garnish
- Crushed pistachios or dried rose petals Elegant and fragrant topping.
- Powdered sugar For dusting.
Instructions
Preparation
- Preheat your oven to 150°C (300°F).
- Whisk the egg whites with a pinch of salt until soft peaks form, then gradually add the granulated sugar and whisk until glossy, stiff peaks form.
- In another bowl, combine the finely ground pistachios, powdered sugar, and all-purpose flour.
- Fold the dry mixture gently into the meringue with a spatula.
Baking
- Transfer the mixture to a piping bag and pipe small rounds onto parchment paper. Bake for 25-30 minutes until dry and light golden.
- Allow the meringues to cool completely.
Whipping the Cream
- Beat the heavy cream with powdered sugar until soft peaks form, then add rosewater and optional gel coloring.
- Chill the whipped cream until ready for assembly.
Assembly
- Pipe or spoon whipped rose cream on the flat side of one meringue, then sandwich with another meringue.
- Dust with powdered sugar and sprinkle with crushed pistachios or dried rose petals for garnish.
Notes
Ensure egg whites are at room temperature for optimal whipping. Keep bowls and utensils clean and grease-free to avoid issues with meringue formation.