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.
Nutrition
Calories: 240kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 4gCholesterol: 90mgSodium: 80mgPotassium: 210mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 0.8mg
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.
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