Pistachio meringue kisses
Prep time: 10 mins Total time: 
Pistachio meringue kisses
Prep time: 10 mins Total time: 
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Ingredients
- 1 medium egg white
- 50g caster sugar
- 5g shelled pistachios, finely ground
- 75g milk chocolate, chopped
- 75g soured cream
Step by step
The meringues keep for a week in an airtight box. Sandwich a few hours ahead; chill until 15 minutes before eating.
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Preheat the oven to 180°C, 160°C fan, gas 4. Line a baking sheet with nonstick baking paper. Whisk the egg white to stiff peaks, then slowly whisk in the sugar to make a thick, glossy meringue.
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Put the mixture into a piping bag with a star-shaped nozzle and pipe 12 small swirls on to the baking paper (or 12 small dollops with a teaspoon). Sprinkle over the pistachios and put in the oven – reduce the temperature to 140°C, fan 120°C, gas 1. Bake for 30-40 minutes, until the meringues are dry on the outside.
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Leave to cool on the baking sheet, then carefully remove from the paper. Melt the chocolate in a bowl over a pan of simmering water, remove from the heat and stir in the soured cream until smooth.
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Take a meringue and spoon a heaped teaspoon of chocolate on to it. Sandwich with another meringue and place on a board until set. Repeat with the other meringues. Serve once set.
