Toffee & pistachio meringue

Toffee & pistachio meringue

Walnuts or pecans can replace pistachios. This dessert can be frozen for two weeks in a plastic container.

By , 21 September 2015
Toffee & pistachio meringue
  • Ready in: 120 mins
  • Serves: 12
  • Price: 32p per serving
Nutritional Info
Each 99g serving contains
  • Fat high
    28.4g
    41%
  • Saturates high
    15.1g
    75%
  • Sugars high
    28.7g
    32%
  • Salt low
    0.1g
    2%
  • Energy 1633KJ 390KCAL
    19%
of your reference intake.
Typical energy values per 100g: 1649kJ/394kcal.
Ingredients
  • 4 large egg whites
  • 225g caster sugar, plus 100g for the toffee sauce
  • 115g pistachios, finely chopped
  • 75g unsalted butter
  • 450ml double cream
Method
  • Pre-heat the oven to 130C/110 Fan/Gas 1/2. Line 2 baking trays with baking paper. Draw a 21cm diameter circle on each, then turn the paper over. Whisk the whites to form glossy peaks. Add the sugar a heaped tsp at a time, whisking until stiff again after each one.

  • Gently fold in the pistachios. Put a small dab of the mixture under the paper in each corner to help it stick to the tray. Spread the mixture on the trays to make 2 rounds, using the pencil marks as a guide.

  • Bake in the oven for 1 hour 15 minutes or until pale coloured and crisp. To test if it is cooked, peel off the paper at one edge – if it peels off easily the meringue is cooked. Cool on a wire rack.

  • Meanwhile, make the toffee sauce. Heat 100g caster sugar in a small pan with 2 tbsp water until the sugar dissolves. Cook, without stirring, until golden brown, then remove straight away from the heat and add the butter to a small pinch of salt. Add 75ml of the double cream and stir until it's evenly mixed. Set aside until cold.

  • Lightly whip the rest of the cream until it holds its shape. Fold in the toffee sauce with a spoon so you have the swirled effect.

  • Spread on one meringue and top with the other.