Roast peach ice cream meringue sandwiches with raspberry sherbet
READY IN 2 hours 35 minutes plus cooling, chilling and freezing time MAKES 8 GLUTEN FREE
150g egg whites (about 3½ eggs) 150g caster sugar 150g icing sugar, sieved 1 Tbsp cornflour 60g pistachio nuts, blended to a powder TO ASSEMBLE Roast peach ice cream (see recipe, far right) Raspberry sherbet (see recipe, right)
1 Preheat oven to 100°C. Trace 16 x 7cm-diameter circles on sheets of baking paper, then turn paper pencil-side down on lightly oiled baking trays. 2 Whisk egg whites, caster sugar and a pinch of salt in an electric mixer to form glossy peaks (7-8 minutes). Fold in icing sugar, cornflour and pistachio powder, then transfer to a piping bag fitted with a 1.2cm plain nozzle. 3 Pipe meringue mixture within circle templates and bake, swapping and turning trays part way through cooking, until crisp and dry but not coloured (1-1¼ hours). Cool on trays then store in an airtight container for up to 3 days. 4 To assemble, scatter scoops of roast peach ice cream with raspberry sherbet, sandwich between meringues and serve immediately.