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