Ingredients
Scale
- 1 cup unsalted shelled pistachios, ground
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 cups heavy cream, high-fat content (at least 36%)
- ½ cup pistachio paste
- 1 teaspoon vanilla extract
- 1 teaspoon agar-agar powder
Instructions
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper and draw two 8-inch circles on each sheet as guides.
- In a clean mixing bowl, beat 4 large egg whites until foamy. Gradually add 1 cup granulated sugar while continuing to beat until stiff peaks form. Gently fold in 1 cup ground pistachios and 1 cup powdered sugar until combined.
- Spoon the meringue mixture into a piping bag fitted with a large round tip or use a zip-top bag with one corner snipped off. Pipe the mixture onto your drawn circles, creating smooth layers about half an inch thick.
- Place both baking sheets in the preheated oven and bake for about 30-35 minutes until golden brown and crisp on the outside but still chewy inside. Turn off the oven and let them cool completely inside.
- While waiting, whip together 2 cups heavy cream with 1 teaspoon vanilla extract until soft peaks form. Gently fold in ½ cup pistachio paste until fully incorporated.
- Take one layer of meringue and spread half of your whipped pistachio cream on top. Place another layer on top and repeat with remaining cream. Finish with the last meringue layer on top.
Notes
Store leftover cake in airtight container.
Reheat slices gently in microwave.
Serve with fresh berries and cream.
Finely grind pistachios for smoother texture.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg