Ingredients
Equipment
Method
- Preheat your oven to 248°F (120°C) and line a baking tray with parchment paper.
- Whip the egg whites in a clean bowl, gradually adding 50 g of sugar until stiff peaks form.
- Spoon the meringue mixture onto the prepared baking tray and bake for about an hour until dry and slightly golden.
- For the crème anglaise, heat the milk with the split vanilla bean. Whisk egg yolks with 80 g of sugar until pale and thick, then temper with the hot milk.
- Cook the mixture over low heat until it thickens, then cool slightly before folding in the whipped cream.
- Assemble by pouring crème anglaise into serving dishes, placing meringues on top, and sprinkling with finely chopped pistachios.
Notes
Ensure all equipment is clean and dry to avoid any fat interfering with the egg whites. For added flavor, consider incorporating a pinch of lavender into the crème anglaise. Store meringues and crème anglaise separately to maintain freshness. Meringues can last up to a week at room temperature, while crème anglaise is best used within 2 days when refrigerated. Dust meringues with powdered sugar or drizzle caramel sauce for an elegant touch when serving.