This looks and sounds amazing… going to have to try this out this weekend me thinks
Okay so I’ve done some research and some highly covert experiments and have found an Ottolenghi recipe which delivers the goods. As suspected, my newly acquired electric beater makes life infinitely easier. It’s essential for this recipe because you whisk the egg mix until it is very thick. So thick in fact that aforementioned beater got pushed to the brink of explosion (use a freestanding electric mixer, if you have one). Ten minutes on high speed in an increasingly-quick-sand-like substance and the motor was giving off unpleasant plastic smells. Still…it got there! No harm done…and 12 beautiful pistachio-dusted meringues to show for its efforts.
300g caster sugar
150g free-range egg whites
1 tsp rosewater
30g pistachio nuts
Preheat oven to 200°C. Line an oven tray with baking paper and spread the sugar evenly over. Place tray in oven for around 8 minutes or until sugar is hot…you’ll see…
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