Name: Pistachio meringues with summer berries
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 85g shelled pistachios; 1 tsp cornflour; 1 tsp white wine vinegar; 4 egg whites; 200g golden caster sugar; 200ml pot crème fraîche; 450g seasonal berries, such as strawberries raspberries, blueberries, redcurrants or blackberries

Home
Recipes
Pistachio meringues with summer berries

Pistachio meringues with summer berries

Good Food team

Save recipe

Serves 4

More effort

Total time: 1 hr and 30 mins

Ready in about 1½ hours

A star rating of 4 out of 5.1 ratingRate

loading...

A gorgeous, fruity dessert that makes the most of fruit available in early summer

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crisp-skin fish with asparagus

A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

85g shelled pistachios
1 tsp cornflour
1 tsp white wine vinegar
4 egg

whites
200g golden caster sugar

For the filling

200ml pot crème fraîche
450g seasonal berries, such as strawberries

raspberries, blueberries, redcurrants or blackberries

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal552
fat32g
saturates14g
carbs61g
sugars53g
fibre2g
protein9g
salt0.23g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

To serve, place a meringue on each plate and spoon a little crème fraîche into the middle. Sprinkle over the seasonal berries and serve.

Recipe from Good Food magazine, June 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now