Pistachio Meringue Kisses

Light, melt-in-your-mouth vanilla meringues dipped in milk chocolate and finely ground pistachios.

INGREDIENTS

MONTAGU SNACKS Roasted & Salted Pistachios 100g
Egg Whites 2 large
Vanilla Bean ½
Castor Sugar 125ml
Milk Chocolate 80g

METHOD

Shell and blitz the pistachios in short bursts with a grinder until you have a fine powder, be careful not to over do it or you will land up with pistachio butter. Pour into in a small bowl and set aside.

Place the egg whites and seeds from half a vanilla bean in a clean bowl and beat until foamy. Continue to beat while adding the castor sugar one tablespoon at a time until the mixture is thick and glossy.

Spoon into a piping bag with a fluted nozzle and pipe approximately 25mm diameter meringues onto a baking tray lined with a sheet of baking paper.

Bake at 80˚C for 75 minutes, then turn the oven off and allow to cool completely before removing them from the oven.

Melt the milk chocolate in a bowl over a pot of boiling water. Once melted and smooth gently dip the bases of the meringues into the chocolate then into the pistachio powder and place on a sheet of baking paper and allow to set.