Honey and pistachio meringues recipe
These meringues are great on their own but if you want something more spectacular, serve them with macerated berries and whipped cream for a decadent Eton mess.
Ingredients
4 large egg whites
150g castor sugar
¼ cup (60g) honey, plus 2 tbsp honey to drizzle
½ cup chopped pistachios
Method
Step 1
Heat your oven to 120C. In the bowl of a stand mixer beat the egg whites until soft peaks form. Add the castor sugar a little at a time, beating until the sugar is fully dissolved.
Step 2
Heat the honey in the microwave for a few seconds until it pours easily, then add in a thin stream to the egg whites and sugar and beat for a further 2 minutes. Transfer the meringue mixture to a piping bag with a fluted nozzle.
Step 3
Pipe meringues about 5cm in diameter onto a lined baking sheet. Bake for 1½ hours, turn off the heat and allow the meringues to cool in the oven.
Step 4
Heat the remaining honey in the microwave for a few seconds to again achieve a pouring consistency. Remove the cooled meringues from the oven, drizzle a little of the liquid honey over them, scatter with pistachios and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
