Pistachio meringues with mango & mandarin ice cream - Good Food Middle East
These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month – ideal for a New Year buffet
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Cooking tools:
- Hand mixer
- Kitchen scale
- Airtight container
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Oven
- Freezer
Ingredients
- 1 large mango
- 284ml carton double cream
- 4 tbsp Cointreau or Grand Marnier
- 115g icing sugar
- 1 mandarin or clementine, juice and finely grated zest
- 4 large egg whites
- 200g golden caster sugar
- 50g shelled pistachios, chopped, plus extra to serve
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