Strawberry & pistachio mini meringue sandwiches
- 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.