Pistachio meringues with summer berries

Pistachio meringues with summer berries

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(1 ratings)

Ready in about 1½ hours

More effort

Serves 4
A gorgeous, fruity dessert that makes the most of fruit available in early summer

Nutrition and extra info

Nutrition: per serving

  • kcal552
  • fat32g
  • saturates14g
  • carbs61g
  • sugars53g
  • fibre2g
  • protein9g
  • salt0.23g
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  • 85g shelled pistachios
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 4 egg whites



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g golden caster sugar

For the filling

  • 200ml pot crème fraîche
  • 450g seasonal berries, such as strawberries, raspberries, blueberries, redcurrants or blackberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  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.

  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.

  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.

  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.

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Comments, questions and tips

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13th Jul, 2014
Very easy - but serve more than 4 people! I made 6 large meringues and we shared as they were quite big. I only had about 60g pistachio and that was plenty. But lovely and slightly chewy - just how a meringue should be. And means there'll be dessert all week!
13th Jul, 2011
Excellent - I've made these twice now but used fresh cream instead of creme fraiche. They came out crunchy on the outside and gooey in the middle - perfect.
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