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

Taste - - Eat Festive Food With Peaches -

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.

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