ENGLISH TEXTS
INSTRUCTIONS 1. Preheat the oven to 115 ° C( fan setting). 2. Whisk the egg whites until very stiff. Gradually add the sugar while continuing to whisk. Add the white vinegar, whisk again. Add the cornstarch, whisk again. The mixture should be very firm and glossy. 3. Line a baking tray with parchment paper. Gently, using a spatula, transfer half of the meringue onto the tray( in a round or rectangular shape). Sprinkle with some of the roasted pistachios. Then spoon the rest of the meringue on top. Sprinkle with the remaining pistachios. Place the tray in the oven for 1h15, then turn off the oven, leave the door slightly ajar, and let cool for 20 – 25 min. You can store the meringue in the fridge if you wish, but take it out 45 min before serving. 4. To assemble: wash and prepare the berries, transfer the meringue to a serving platter, top with whipped cream( if using), and scatter the berries over the top. You may add a few mint leaves if desired.
TIPS & TRICKS
# 1
Try the recipe with lemon curd( use Franou’ s lemon tart filling recipe).
# 2
In winter, you can make a choco-mint-hazelnut version. Add 1 to 2 drops of peppermint extract to the egg whites( be careful— it’ s very strong!). Use chopped hazelnuts instead of pistachios. Drizzle melted dark chocolate over the top before serving and sprinkle with chopped hazelnuts.
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Enjoy with your loved ones!
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