Pistachio Meringues with Caramel Filling

Meringues are easy to make, and they're always an impressive dessert for any feast.

June 26, 2017

Ingredients

  • 4 free-range egg whites
  • 8 oz caster (superfine) sugar
  • 2 teaspoons corn flour (cornstarch)
  • 1 teaspoon white vinegar
  • 1/3 cup roughly chopped pistachio nuts
  • 13 1/2 oz caramel in a tin, or a 14 oz tin of condensed milk

Instructions

If you don’t have tinned caramel, make the caramel filling first. Remove the label from the condensed milk tin and make two small holes in the top. Place the tin upright in a saucepan. Pour enough water into the saucepan to sit 2 cm (3/4 inch) below the top of the tin, being careful not to let any water into the holes. Bring to a simmer, uncovered, and keep simmering for 4 hours. You’ll need to keep an eye on the water level and top it up with boiling water as necessary. Never let the pan run dry, otherwise your tin may explode! Carefully remove the tin from the pan and leave to cool completely.

Meanwhile, preheat the oven to 140°C (275°F) fan-forced, or 160°C (320°F) conventional. Line three baking sheets with baking paper. Put the egg whites in a clean, grease-free bowl and, using a stand mixer or electric hand mixer, beat them until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition. Whisk until the mixture is smooth and glossy. Fold in the corn flour, vinegar and three-quarters of the pistachios.

Put the mixture into a piping (icing) bag with no tube, or into a zip-lock bag with the corner snipped off. Pipe small rounds, about 5 cm (2 inches) in diameter, onto the baking sheets, allowing a little room in between for expansion, and sprinkle with the remaining pistachios. Makes about 22 meringues. Reduce the oven temperature to 130°C (265°F) fan-forced, or 150°C (300°F) conventional, and bake for 40 minutes. Turn the oven off and leave the meringues inside to cool completely.

Scoop the caramel out of the tin, whisking it briefly to soften it. Use it to sandwich the meringues together.

These meringues are fine to transport filled. Don’t squash them into a tin, but equally ensure they don’t have too much room to move about, otherwise they may break.

About this recipe

“I love meringues; they’re a favourite from Sunday afternoon tea when I was a child. Instead of the traditional cream filling, I’ve filled these ones with caramel. Look for caramel in a tin in the baking section of supermarkets, or you can easily make your own caramel using condensed milk.” – Katy Holder

Recipes excerpted with permission from A Moveable Feast by Katy Holder. Photography: Natasha Milne. Published by Hardie Grant Books April 2017.

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Ingredients

  • 4 free-range egg whites
  • 8 oz caster (superfine) sugar
  • 2 teaspoons corn flour (cornstarch)
  • 1 teaspoon white vinegar
  • 1/3 cup roughly chopped pistachio nuts
  • 13 1/2 oz caramel in a tin, or a 14 oz tin of condensed milk
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