Pistachio macaroon meringues with strawberry fool topping
- June 2016
- Serves 10
- Hands-on time 40 min, oven time 1 hour 30 minutes, plus cooling
Adding almonds and pistachios to classic meringues takes them to a whole new level – topped with fresh berries and a sweet strawberry fool, these individual meringues would make a standout dessert for any summer party.
- 29.5g (14.3g saturated)
- 43.8g (43.3g sugars)
Don’t grind your pistachios as fine as ground almonds – you risk them turning oily and causing the meringues to split. They’ll taste good, but won’t look as pretty. Stop grinding when there are still a few larger chunks.
We used nibbed pistachios and powdered food colouring (apple green), both from souschef.co.uk. Nibbed pistachios have had their skins removed, giving a delicate flavour, but you can use regular ones.
You must use powdered food colouring for meringues, as liquid can cause your mixture to collapse.
Keep the meringues cool and dry in an airtight container for up to 48 hours. The strawberry syrup can be made up to 5 days ahead and kept chilled.
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