Pis­ta­chio and straw­berry mini meringue cones


Australian Women’s Weekly NZ - - CONTENTS -

2 egg whites

½ cup (110g) caster sugar

¼ tea­spoon rose­wa­ter essence, ap­prox­i­mately rose pink gel food colour­ing

300ml thick­ened cream

2 ta­ble­spoons ic­ing sugar

12 mini waf­fle ice-cream cones (see Test Kitchen tips)

⅓ cup (45g) finely chopped pis­ta­chios

125g straw­ber­ries, chopped finely

1 Pre­heat oven to 120°C (100°C fan-forced). Line a large oven tray with bak­ing pa­per.

2 Beat egg whites, caster sugar and essence in a small bowl with an elec­tric mixer for 10 min­utes or un­til sugar is dis­solved and mix­ture is thick and glossy.

3 Fit a large pip­ing bag with a 2cm fluted tube. Paint stripes of food colour­ing on in­side of pip­ing bag; spoon meringue mix­ture into bag. Pipe 12 high swirls, 4cm wide, onto tray, about 2cm apart.

4 Bake meringues for 1 hour or un­til dry to touch. Turn off oven; cool in the oven with the door ajar.

5 Beat cream and ic­ing sugar in a small bowl with an elec­tric mixer un­til soft peaks form. Dip the widest end of cone 5mm deep into cream; sprin­kle with pis­ta­chios. Stand cones in a large con­tainer or bowl filled with un­cooked rice to hold them firmly up­right (or in an up­turned box or egg car­ton with holes large enough for cones to fit firmly up­right).

6 Fold straw­ber­ries through re­main­ing cream mix­ture. Care­fully fill cones with straw­berry cream. Sprin­kle edge with any re­main­ing pis­ta­chios. Just be­fore serv­ing, top cones with meringues. Not suit­able to freeze or mi­crowave.

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