Meringue Cake with Ice Cream and Pistachios
Baking and Desserts • World
Description
Meringue Cake with Ice Cream and Pistachios
Ingredients
- Salt a pinch
- Egg white 6 pieces
- Sugar 15 oz
- Meyer Lemon Juice 2 teaspoons
- Almond Candy Coating 0 oz
- Pistachios 5 oz
- Chocolate eggs 2 pieces
- Egg white 2 pieces
- Water 3 tablespoons
- Vanilla salt 0 oz
- Liqueur 0 fl oz
- Cream 20 fl oz
Step-by-Step Guide
Step 1
Whip the egg whites with salt until stiff peaks form, gradually adding 2/3 of the sugar. Continue whipping until the sugar dissolves. Add lemon juice and gently fold in the remaining sugar.
Step 2
Line two baking sheets with parchment paper. Place the meringue in a piping bag and pipe out two equal circles. In an oven preheated to 210°F, dry the meringue for 4-6 hours, leaving the oven door slightly ajar. Once done, carefully remove the meringue from the paper and cool in a dry place.
Step 3
Crush the almond cookies and finely chop the pistachios. Whisk the eggs, egg yolks, and water over a hot water bath, gradually adding sugar and vanilla sugar. Then, transfer the egg mixture to a bowl in cold water and add the liqueur. Whip the mixture and combine it with 500 ml of whipped cream, chopped pistachios, and almond crumbs.
Step 4
Place one meringue layer at the bottom of a springform pan, spread the cream on top, and place the pan in the freezer for about 3 hours. Then, remove the springform ring, place the second meringue layer on top of the cream, and return the cake to the freezer for another 3 hours. Whip the remaining cream. Cover the sides of the cake with it and sprinkle with chopped pistachios.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!