Manon’s Pistachio Meringue recipe
Truly indulgent, this dessert uses amarene (sour cherries), as well as fresh cherries, and is laced with cherry liqueur for a special kick.
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Cooking tools:
- Food processor
- Chef's knife
- Baking sheet
- Parchment paper
- Oven
- Stand mixer
- Metal spoon
- Offset spatula
- Swiss roll tin
- Cooling rack
- Pan
- Fine-mesh sieve
- Mixing bowl
- Electric hand whisk
- Piping bag
- Star nozzle
- Cutting board
- Measuring spoon
- Kitchen scale
Ingredients
- 70g pistachios
- 300g caster sugar
- 4 egg whites (about 160g)
- pinch of salt
- 1 x 230g jar of amarena sour cherries in syrup
- 200g cherries, halved and stoned
- 40g caster sugar
- 2 tbsp kirsch liqueur
- 200g mascarpone
- 200g double cream
- 20g caster sugar
- 10 cherries, stems on
- 50g pistachios, roughly chopped
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