Persian Pistachio Rose Cloud Sandwiches
Delicate meringue sandwiches infused with rosewater and crushed pistachios, these treats are perfect for special occasions or sweet indulgences.
Servings: 12 sandwiches
Calories: 120kcal
Ingredients
For the Meringue
- 3 large egg whites The base of our airy cloud sandwiches, delivering a light and fluffy texture.
- 100 g caster sugar Dissolves easily, creating a glossy meringue.
- 90 g powdered sugar Adds an extra layer of sweetness.
- 90 g finely ground pistachios Offers an aromatic nuttiness.
- 1 tsp cornflour Vital for the structure of meringues.
- a small pinch salt Enhances sweetness.
For the Filling
- 200 ml double cream Will be whipped to create a fluffy filling.
- 2 tbsp icing sugar Sweetens the cream filling.
- 1/2 tsp rosewater Provides an elegant floral note.
- optional pink gel food coloring For a touch of visual festivity.
For Topping
- to taste chopped pistachios For garnish.
- to taste dried edible rose petals For an aromatic touch.
Instructions
Preparation of Meringues
- In a clean, dry bowl, whisk the egg whites and a small pinch of salt until soft peaks form.
- Gradually sprinkle in the caster sugar while continuing to whisk until thick and glossy.
- Sift in the powdered sugar, finely ground pistachios, and cornflour, gently folding them into the mixture.
- Transfer the mixture to a piping bag and pipe onto a lined baking tray.
Baking
- Bake in a preheated oven at 120°C (250°F) for 90 minutes.
- Leave meringues to cool in the oven with the door slightly ajar.
Prepare Filling and Assemble
- Whip the double cream with icing sugar and rosewater until smooth and spreadable.
- Spread or pipe the cream onto a meringue shell and top with another shell to create a sandwich.
Garnishing
- Sprinkle assembled sandwiches with chopped pistachios and dried rose petals.
- Chill sandwiches in the refrigerator for 20-30 minutes before serving.
Notes
For a lighter dessert, consider using natural sweeteners or experimenting with different flavorings like orange flower water.