Strawberry & pistachio mini meringue sandwiches

Strawberry & pistachio mini meringue sandwiches

Forget anything you’ve read about meringues taking ages to cook – these minis only take 30 minutes.

By , 21 September 2015
Strawberry & pistachio mini meringue sandwiches
  • Ready in: 60 mins
  • Serves: 4
  • Price: 81p per serving
Nutritional Info
Each 159g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 1650KJ 394KCAL
of your reference intake.
Typical energy values per 100g: 1038kJ/248kcal.
  • 2 large free-range egg whites
  • 115g caster sugar
  • A few drops vanilla extract
  • 50g shelled pistachios, finely chopped
  • 150ml double cream
  • 300g strawberries, sliced
  • Pre-heat the oven 140C/120C Fan/Gas 1. Line two baking trays with non-stick baking paper.

  • Put the egg whites in a large clean bowl and whisk until they form stiff peaks. This is easiest with an electric whisk. Stop as soon as the whites are stiff – you don’t want to over-whisk.

  • Add the sugar, a heaped teaspoon at a time, whisking after each addition. Add the vanilla with the last spoonful.

  • Fold in the pistachios using a large metal spoon.

  • Using a teaspoon, put little piles of the mixture on the trays, leaving gaps between each meringue – you should make about 32 meringues.

  • Cook in the oven for 30 minutes or until they can be easily lifted off the paper. Leave to cool.

  • Whip the cream until it’s thick and holds its shape. Sandwich two meringues together with a strawberry and cream or set everything on the table for people to fill their own.