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White chocolate-and-pistachio snowflakes

10 minutes

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White chocolate-and-ClemenGold panforte

20 minutes

Berry recipes

Pistachio crème meringue

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

8 free-range egg whites
400 g caster sugar

For the pistachio crème:

100 g raw shelled pistachios
100 g Woolworths white chocolate drops, melted
1 T icing sugar

Method

1. Preheat the oven to 100°C.

2. Whisk the egg whites until foamy. Gradually add the sugar and whisk until thick and glossy, with soft peaks. Transfer half the mixture to a piping bag and pipe bow shapes onto a tray lined with greaseproof paper or a silicone baking mat. Spoon the remaining meringue mixture onto a separate greased baking tray. Bake for 30 minutes, then cool in the oven with the door open.

3. To make the pistachio crème, place the pistachios, melted chocolate and icing sugar in a blender and blend until very smooth. To serve, spoon the pistachio crème onto the cooled meringues and decorate with the meringue bows.

Find more meringue recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

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