Pistachio Meringue with Pistachios
Recipe for Pistachio Meringue with Pistachio Cream and Pistachios
Today, the queen has graced my kitchen – meringue, specifically pistachio meringue with pistachio cream and chopped pistachios. You could say it’s a triple pistachio cake! If you love pistachios, sweet pistachio cream, and delicious meringues, then you absolutely must try this combination of flavors! See my detailed recipe with step-by-step photos, and also watch a short video where I show how I made my pistachio meringue and prepare this cake as soon as possible!
Table of content
Pistachio Meringue Recipe with Video
If you’re looking for an idea for a unique cake with cream that will delight everyone, then you absolutely must try this recipe!
Pistachio meringue step-by-step recipe
Składniki
ingredients for pistachio meringue
- 5 egg whites (from large eggs)
- 250 g sugar (1 ¼ cups)
- 1 teaspoon potato starch
- 1 teaspoon lemon juice
- approx. 10 g pistachio cream (slightly warmed)
pistachio cream ingredients
- 250 g mascarpone cheese (well chilled)
- 100 ml heavy cream (30% – cold)
- 100 g pistachio spread (or to taste – chilled )
additional ingredients
- approx. 10 g pistachio spread (slightly heated)
- approx. 20 g pistachios (chopped – weight without shells)
Instrukcja
How to make pistachio meringue with pistachio cream – step by step
Step 1 – preparing the meringue
- Preheat the oven to 100 °C, preferably using the fan (convection) setting, but the top/bottom heat setting will also work.
- On a sheet of baking paper, trace a circle about 22–24 cm in diameter (for example using a plate as a guide).
- Briefly whisk the egg whites to gently break them up.5 egg whites
- Start adding sugar gradually while continuously mixing on high speed until all the sugar is added.250 g sugar
- Whisk the egg whites with sugar until the mixture is nicely white, thick, and glossy. You can also take a small amount of meringue on your finger and rub it with another finger – if you don’t feel sugar crystals, the meringue is well beaten.
- Add flour and juice to the meringue and briefly mix.1 teaspoon potato starch, 1 teaspoon lemon juice
- Scoop a small amount of meringue onto the bottom of a spoon.
- Spread a little meringue on the corners of the underside of the baking paper and stick it to the baking sheet.
- If you want the meringue to look nicer, you can transfer it to a piping bag fitted with a large nozzle.
- Pipe the meringue onto the drawn circle.
- Pour the slightly warmed and liquid pistachio cream over the top of the meringue.approx. 10 g pistachio cream
- Bake the meringue for about 2 hours.
- After this time, remove it and let it cool.
Step 2 – preparing the pistachio cream
- Transfer the cream cheese, cream, and pistachio cream to a bowl.250 g mascarpone cheese, 100 ml heavy cream, 100 g pistachio spread
- Blend on high speed with a mixer until you get a thick cream – it took me about 2 minutes.
Step 3 – assembling the meringue
- Arrange the meringue on a cake stand.
- Spread the pistachio cream with mascarpone on top – I piped it with a nozzle to make it look more fancy.
- Drizzle the top of the cream with a little warmed pistachio.approx. 10 g pistachio spread
- Finally, sprinkle with chopped pistachios.approx. 20 g pistachios
Film
Uwagi
Wartości Odżywcze
Pistachio Meringue with Cream – Notes
My love for pistachio cream is going strong, and since I recently made doughnuts and had egg whites left over, I baked us this pistachio meringue. The cake – as meringues tend to be – turned out sweet and incredibly delicious. Thanks to piping the meringue into a pastry bag with a large nozzle, the meringue itself looked beautiful. In this version, meringue with cream will be perfect even for special occasions – like holidays or birthdays. If you like meringues, then you absolutely must make this one with pistachio cream!
What ingredients are needed to make pistachio meringue?
To prepare this dessert, you will need a few basic ingredients. See below for a condensed list of products I used and possible substitutes.
- egg whites – for this meringue, I used 5 egg whites from large (L) eggs; if you have 6 egg whites, that amount can also work – then add 300 g of sugar to them.
- pistachio cream – I used two different creams here – one cream from Biedronka (Gustobello), because it was already opened and very liquid; I drizzled it over the piped meringue, and then drizzled a bit more over the entire finished meringue at the end. For the cream, I used Maribel brand cream from Lidl – it had a nice, pastel green color, and that convinced me. Both creams had a pistachio content of 45%; you can use one of them, or any other. You can also use 100% pistachio paste – in that case, additionally add sugar to the cream to taste.
- mascarpone – this is a creamy Italian cheese that you can easily find in any Lidl, Biedronka, or larger supermarkets.
- whipping cream – I used cream in a carton with 30% fat content (Łaciata); you can also use 36% – in that case, the calorie content of the dessert will slightly increase.
- pistachios – I provided the weight of pistachios without shells; I used plain unsalted nuts, but if you have salted ones, you can use them – their taste will combine nicely with the sweet meringue :)
When is the best time to bake meringue for pavlova?
The meringue bakes (dries) for about 2 hours, and then it must cool down. After this time (i.e., about 3-4 hours), you can already apply the cream to it. If you have little time on the day the meringue is to be served, I recommend baking it the day before. Then store the meringue in an airtight container, and if you won’t be using the oven, you can keep it in a cold oven.
How to store pistachio meringue?
You can serve the pistachio meringue essentially immediately after preparation – I recommend cutting it with a serrated knife to avoid excessively breaking the fragile meringue. I did not put my meringue in the refrigerator, and it stood in a container on the counter for 3 days. At a temperature of about 21 degrees Celsius, nothing happened to it. However, if your home is warm, or you are baking the dessert on hot summer days, it is worth putting it in the refrigerator.
How many calories does pistachio meringue have?
In the table below the recipe, I provided the calorie content for 100 g of meringue with cream and nuts. In my opinion, the meringue can be divided into 12 portions, then each of them will have approximately 265 kcal (carbohydrates – 28 g, fats – 15 g, protein – 4 g). Of course, these are values calculated for the products I used.
I hope that this pistachio meringue with pistachio cream will appeal to you and that you will gladly use the recipe in the future as well :) Remember that all my recipes can also be found on my Instagram, where you can easily save them for later :)
Recommended recipes for pistachio cakes
If you like pistachios, pistachio cream, and pistachio flavors, then you must try my other recipes for sweet baked goods with pistachios. Here I recommend, among others, three such recipes, and you will find even more of them on the blog :)
Popularne Przepisy
Polecane przepisy
Pistachio Meringue with Pistachio Cream Recipe
Today, I’m inviting you to try a truly exceptional meringue. What makes it so special? It’s baked with a swirl of sweet pistachio cream! After baking, the meringue is decorated with a luscious mascarpone and pistachio frosting and finished with a sprinkle of chopped pistachios.
The result is an incredibly delicious and stunning dessert that would be the star of any dessert table. If you are looking for a unique yet simple cake recipe that will wow all your guests, this pistachio meringue is the perfect choice.
Be sure to check out my detailed step-by-step recipe, complete with process photos and a short video. I’ll show you exactly how to make the meringue, how to prepare the pistachio cream, and how to bring it all together in your own kitchen!
