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Persian Pistachio Rose Cloud Sandwiches served on a decorative plate
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Persian Pistachio Rose Cloud Sandwiches

Delightful airy meringue sandwiches infused with rose and pistachios, perfect for special occasions and teatime.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dessert, Snack
Cuisine: Persian
Keyword: afternoon tea, Meringue, Persian dessert, pistachio, rosewater
Servings: 8 sandwiches
Calories: 150kcal

Ingredients

For the Meringue

  • 3 large egg whites Fresh, pure, and light for a fluffy meringue.
  • 100 g caster sugar Sweet and fine sugar that dissolves quickly.
  • 90 g powdered sugar Adds a cloud-like sweetness.
  • 90 g finely ground pistachios Provides crunch and nutty flavor.
  • 1 tsp cornflour Helps stabilize meringue.
  • 1 pinch salt Enhances overall flavor.

For the Rose Cream

  • 200 ml double cream Rich and creamy base for filling.
  • 2 tbsp icing sugar Provides smooth sweetness.
  • 1/2 tsp rosewater Adds enchanting floral notes.
  • 1 drop pink gel food coloring Optional, for color.

For Garnishing

  • Chopped pistachios For topping and added crunch.
  • Dried edible rose petals Elegant garnish for final presentation.

Instructions

Whisking the Egg Whites

  • Place egg whites in a clean, dry mixing bowl. Add a pinch of salt, whisk at medium speed until soft peaks form. Gradually add caster sugar, one tablespoon at a time, whisking until thick and glossy.

Incorporating Dry Ingredients

  • Sift powdered sugar, finely ground pistachios, and cornflour into the meringue. Gently fold in, preserving air.

Piping and Baking

  • Transfer meringue to a piping bag. Pipe small kisses or circles onto a lined baking sheet. Bake at 120°C (250°F) for 90 minutes. Turn off oven, leave meringues to cool inside with door ajar.

Creating the Rose Cream

  • Whip double cream with rosewater and icing sugar until light and spreadable. Add food coloring if desired.

Assembling the Sandwiches

  • Take one meringue shell, spread or pipe a layer of rose cream. Top with another shell to form a sandwich.

Finishing Touches

  • Press chopped pistachios and dried rose petals onto the top shell. Chill for 20-30 minutes before serving.

Notes

Ensure egg whites are at room temperature for better volume. Be mindful of kitchen humidity to achieve crispness in meringues. Avoid over-mixing the batter.