Pistachio and strawberry mini meringue cones
MAKES 12 PREP AND COOK TIME 1 HOUR 40 MINUTES (+ COOLING TIME)
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.