SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
PLUM SIMPLE SYRUP
Whip up this syrup when plums are plentiful in the summer. Use the syrup to make Plum Margaritas, and the plum halves to top yogurt or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Bring sugar, 1 cup water, and plums to a boil in a small saucepan. Remove from heat; let stand 20 minutes. Strain and let cool completely. Syrup can be refrigerated in an airtight container up to 5 days.
PLUM MERINGUES
Meringues are a timeless dessert that everyone should know how to make. Chef Michel Roux shows how with this easy-to-make recipe from "Desserts."
Provided by Martha Stewart
Yield Makes 4 large merinuges
Number Of Ingredients 6
Steps:
- Using a small knife, remove the pits from plums without cutting plums entirely in half. Place plums in a medium heatproof bowl. Bring stock syrup and bay leaves to a boil in a small saucepan over medium heat. Immediately pour syrup over plums and let cool completely.
- Preheat oven to 250 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. With the mixer on low, slowly add superfine sugar; increase speed and continue whisking until firm peaks form. Add confectioners' sugar and beat until meringue is smooth and shiny and stiff peaks form, 6 to 8 minutes.
- Drain plums and pat dry with paper towels, removing as much syrup as possible. Gently fold plums into meringue mixture.
- Using two large spoons, scoop one-quarter of the meringue mixture and pass it between both spoons to form a rounded oval shape; transfer to prepared baking sheet. Repeat process with remaining meringue. Transfer to oven and bake for 2 hours.
- Cool meringues slightly on baking sheet; carefully transfer to a wire rack and let cool completely in a dry place before serving.
PISTACHIO MERINGUES WITH SUMMER BERRIES
A gorgeous, fruity dessert that makes the most of fruit available in early summer
Provided by Good Food team
Categories Buffet, Dessert, Dinner
Time 1h30m
Number Of Ingredients 7
Steps:
- Heat oven to 140C/fan 120C/gas 1. Line a baking tray with baking parchment. Place the pistachio nuts into a shallow roasting tin and toast in the oven for about 7-10 mins until golden. Place in a food processor and blitz until coarsely ground.
- Blend the cornflour and vinegar to a paste. In a large clean bowl, whisk the egg whites until they form soft peaks, then gradually add the sugar a tbsp at a time until it forms a stiff glossy mixture.
- Fold most of the pistachios into the meringue, reserving about 2 tbsp. Finally stir through the cornflour mixture. Spoon the mixture onto the baking tray to make four large meringue nests, using the back of the spoon to hollow out the centres. Sprinkle with the reserved pistachios and bake for about 45 mins until firm and crisp on the outside. Turn off the oven, but leave the meringues in to dry out in the warmth until completely cold.
- To serve, place a meringue on each plate and spoon a little crème fraîche into the middle. Sprinkle over the seasonal berries and serve.
Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium
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