Since the day they first came out of our ovens and into the Fait Maison cafes based in West London, the huge tower of meringues have been a great success. A definite feast for the eyes, they’ve tempted the inner child from even the most astute individual. The most popular of which are the luscious looking green pistachio meringues.
The basis to a meringue is fairly straightforward. In our kitchens we use a ratio of 1 part egg white to 2 parts caster sugar. The actual amount depends, of course, on how many meringues you actually want to make. So for this quick recipe, we’ve set out the ingredients to make ten large pistachio meringues.
You will need:
500g caster sugar
Egg whites from 6 large eggs
Juice from half a lemon
Green food colouring
200g of crushed pistachios
Pre heat your oven to 90oC. Meringues cook at a low heat and for a long period of time, so patience is the key as these take about 3 hours.
In a free standing mixer, you’ll want to add the egg whites and set the mixer to a medium speed. As it’s mixing, slowly add the lemon juice. Then carefully add the sugar, a bit at a time as the meringue starts to form. At this point you can add the food colouring. Start off with a drop and let the mixer combine the colour with the meringue for a minute. If you want a darker shade of green, add another drop – though at this point the colour of your meringues are completely up to you. Carrying on mixing until the meringue is forming soft peaks.
Lay two baking trays with baking parchment, and with a large metal spoon, scoop out the meringue to form fairly roundish shapes so that you have at least ten across both trays. Finally, sprinkle the crushed pistachios along each meringue, be as generous as you want. In our kitchens we like the irregular peaks and sizes, so don’t worry about uniformity – there’s no fun in that!
The meringues are now ready to bake, so place in the pre-heated oven for at least 3 hours. Keep the temperature at a low 90oC as you don’t want the meringues to burn. When the time is up, switch the oven off but leave the meringues inside to cool – leaving the oven door slightly ajar.
Your meringues should be crunchy on the outside and slightly sticky on the inside – just how we like ours!
A note: The meringues in our shop don’t last very long before our customers swoop them up, but just in case you can’t finish ten meringues within a day, rest assured they’ll last up to two weeks.
If you would like to see all dessert variety Fait Maison could offer, please check out our dessert menu.