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Pistachio meringue kisses


Serves: 6
timePrep time: 10 mins
timeTotal time:
Pistachio meringue kisses
Recipe photograph by Tara Fisher

Pistachio meringue kisses


Serves: 6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
130Kcal
Fat
7gr
Saturates
4gr
Carbs
16gr
Sugars
16gr
Fibre
0gr
Protein
2gr
Salt
0gr

Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes
Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes

Ingredients

  • 1 medium egg white
  • 50g caster sugar
  • 5g shelled pistachios, finely ground
  • 75g milk chocolate, chopped
  • 75g soured cream

Step by step

Get ahead

The meringues keep for a week in an airtight box. Sandwich a few hours ahead; chill until 15 minutes before eating.

  1. Preheat the oven to 180°C, 160°C fan, gas 4. Line a baking sheet with nonstick baking paper. Whisk the egg white to stiff peaks, then slowly whisk in the sugar to make a thick, glossy meringue.

  2. Put the mixture into a piping bag with a star-shaped nozzle and pipe 12 small swirls on to the baking paper (or 12 small dollops with a teaspoon). Sprinkle over the pistachios and put in the oven – reduce the temperature to 140°C, fan 120°C, gas 1. Bake for 30-40 minutes, until the meringues are dry on the outside.

  3. Leave to cool on the baking sheet, then carefully remove from the paper. Melt the chocolate in a bowl over a pan of simmering water, remove from the heat and stir in the soured cream until smooth.

  4. Take a meringue and spoon a heaped teaspoon of chocolate on to it. Sandwich with another meringue and place on a board until set. Repeat with the other meringues. Serve once set.

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