Salted Pistachio & Peach Meringues
I go through a ridiculous number of salted pistachios, and here they really complement the sweet meringue base. Folding yogurt into the whipped cream adds tangy freshness
Ingredients
- 80groasted salted pistachios, shelled
- 1batchclassic meringue mixturesee page 113
- 2large ripe peachesfinely sliced
- 50gcaster sugar
- 2tbsplemon juiceabout 1 lemon
- 300mldouble cream
- 150gnatural yogurt
- 0.5tspvanilla bean paste
Method
- 1Finely chop the pistachios, then set aside 3 tbsp. Once the meringue is thick, stiff and glossy (see page 113), gently fold in the nuts. Spoon 8 dollops of meringue onto the baking trays and sprinkle 2 tbsp chopped pistachios on top before baking as in the recipe.
- 2To assemble, in a bowl mix the sliced peaches, sugar and , then leave to macerate for at least 30 minutes (or up to a few hours) until they are syrupy.
- 3In a bowl, use a balloon whisk to whip the cream, yogurt and vanilla together to soft peaks. Pile the meringues on a platter, layering them up with the cream, peaches and the remaining pistachios.
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