MERINGUES WITH CITRUS CURD & PISTACHIO TOFFEE
Makes 8 individual meringues (see page 132)
Pistachio toffee
4 tbsp caster sugar 80ml water
40g pistachio kernels, roughly chopped
Meringues
140g egg whites (from approximately 4 eggs)
280g caster sugar
1 tsp vanilla bean paste
300ml double cream
250g citrus curd (see page 129)
Chocolate-covered dried orange slices, optional
1. To make the pistachio toffee, line a baking tray with a sheet of baking paper and place caster sugar and water in a small frypan. Cook over medium heat, without stirring, until sugar has dissolved. Add chopped pistachios. Continue to cook for another 4-5 minutes or until toffee is deep golden in colour and smells beautifully toasty. Remove from heat and quickly pour toffee onto prepared baking tray. Allow to cool completely before roughly chopping half the toffee into small pieces. Break the remaining toffee into bite-sized chunks and set aside.
2. To make the meringues, preheat oven to 110°C fan-forced and line 2 baking trays with baking paper. Combine egg whites and caster sugar in a heatproof bowl set over a pan of simmering water, making sure the water does not touch the base of the bowl. Stir constantly until mixture is warm and sugar has dissolved (about 3-4 minutes). Remove from heat and transfer to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium for 2 minutes before increasing to medium/high speed and whisking for a further
6-8 minutes or until mixture has cooled and egg whites are glossy and hold their shape. Fold through the vanilla bean paste and the chopped pistachio toffee.
3. Divide mixture into 8 equal portions and spoon onto prepared baking trays. Once they’re on the trays, you can use a palette knife to shape the meringues and smooth the sides if you like, and make a small indent in the centre of each meringue to hold the curd. Reduce oven temperature to 80°C and bake meringues for 1 hour and 15 minutes. Turn oven off and allow meringues to cool in the oven with the door slightly open.
4. Assemble meringues just before serving by placing one meringue on each serving plate. Top each with a generous spoon of double cream, a spoonful of citrus curd, a few pieces of reserved toffee and chopped dried orange slices, if using. Serve immediately.
NOTE: The meringues can be made 2-3 days ahead and stored in an airtight container at room temperature. Once assembled, the meringues are best eaten within a few hours.