Method :
- Line 2 baking sheets with nonstick
paper or baking parchment.
- Draw six 7,5cm inch circles and
six 5cm circles on the paper with a pencil.
- Whisk the egg whites until stiff,
then whisk in the sugar, 1 tbsp at a time.
- Add the coffee powder and continue
whisking until the meringue is very stiff and holds its shape.
- Spoon into a piping bag fitted
with a 1cm plain nozzle and pipe within the circles to form meringue
disks.
- Bake in oven, 225F, gas mark 1/4,
90 minutes until crisp.
- Peel the paper carefully off the
meringues, cool on a wire rack.
- Whip the cream and liqueur
together in a bowl until stiff.
- Spoon into a piping bag fitted
with a large fluted nozzle and pipe 3/4 of the cream on to the
larger meringue circles.
- Top with small circles, then pipe
a whirl of cream on each one.
- Toast the pistachios in a dry
frying pan, stir until they turn a golden brown.
- Allow to cool slightly, decorate.
- Meringues is ready to serve with
remaining cream.
Serves 5
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