- Makes8
- CourseDessert
- Prepare20 mins
- Cook2 hrs 15 mins
- Total time2 hrs 35 mins
Ingredients
- 300g caster sugar
- 4 large free range eggs to make 150g egg whites only
- 50g pistachio nut kernels
- 2 tsp Cooks’ Ingredients Freeze Dried Raspberries
- 60g g Cooks’ Ingredients Belgian Dark Chocolate, melted
Method
Preheat the oven to 220ºC, gas mark 7 and line a lipped baking tray with baking parchment.
Pour the sugar onto the tray, spread into an even layer, then place in the oven for 5-6 minutes, or until hot to the touch and the edges of the sugar are just starting to melt.
While the sugar heats, put the egg whites into a large bowl or the bowl of a stand mixer. Whisk on a medium speed for 1 minute, until foamy, to develop a strong network of small bubbles, then add ¼ tsp cream of tartar, if liked (see tip), and turn the mixer up to high speed and beat until they resemble stiff peaks. You should be able to tip the bowl upside down without anything falling out when ready.
Carefully whisk the hot sugar into the egg whites. Add 1 tbsp at a time and let each spoonful mix in before adding the next. Don’t add any sugar that’s melted around the edges – it will not dissolve properly in the meringue. Reduce the oven temperature to 110ºC, gas mark ¼.
When all the sugar has been added, turn up the mixer speed and whisk for 6-8 minutes, or until the mixture is thick and glossy.
Meanwhile, finely chop the pistachios with a knife or using a food processor, then sprinkle three-quarters over the meringue with half the raspberries. Give the mixture two confident folds – it will hardly mix in but this is intentional. Drizzle the melted chocolate over the top of the bowl – do not fold in, as spooning will create enough of a swirl.
Using a large metal spoon, add 8 large mounds onto the lined baking tray, then sprinkle over some of the remaining nuts. Bake for 2 hours to 2 hours 15 minutes, or until firm to the touch. Turn the oven off and leave to cool completely. Sprinkle over the remaining nuts and raspberries. Enjoy on their own or served with clotted cream, if liked.
Cook’s tip
Failsafe bake
Egg whites can be different weights, so always measure on metric scales and don’t forget the golden ratio – use double the amount of sugar to the amount of egg white. You’ll need an electric handheld whisk or stand mixer to get the volume required for great meringue. Don’t try it by hand. Heating the sugar is a technique I first read about in the Meringue Girl’s Cookbook. It works a treat at creating meringue that won’t weep in the oven, but isn’t anywhere near as complicated as making Swiss or Italian meringue with sugar syrups or set temperatures. You don’t have to heat the sugar, but I’ve found it leads to a more marshmallowy meringue that’s less likely to crack in the oven. If you’re worried about your meringue collapsing, adding cream of tartar gives stability to the egg white foam, helping it to hold once the sugar is added – 1 tsp lemon juice has the same effect.
Other flavours
You can flavour meringues in many ways, just be careful not to overmix when adding fatty or oily inclusions such as lemon zest or nuts, as they can cause the meringue to collapse. Coffee works beautifully with the chocolate. Sprinkle 2 tsp fine instant coffee powder (such as Nescafé Azera) over the mixture instead of adding the nuts. Lemon and almond is another firm favourite. Fold in the zest of 1 unwaxed lemon and finely chopped almonds instead of pistachios into the meringue mix.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 1,012kJ/ 240kcals |
|---|---|
Fat | 6.1g |
Saturated Fat | 2.1g |
Carbohydrates | 40.8g |
Sugars | 40g |
Fibre | 2.1g |
Protein | 4.5g |
Salt | 0.1g |