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Carina in print – Daily record

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Pistachio Meringues – In print 16th July

The trick with meringues is to add the sugar, slowly, slowly, slowly. It makes all the difference.

Makes 8 – 10 fabulous meringues


3 organic free-range eggs
100g finely ground pistachios
200g white caster sugar
Pinch of salt


Beat the egg whites and the salt until stiff. You’ll need a hand mixer or a table top mixer is ever better.
Beat the sugar in a teaspoon at a time. The mixture should be firm and light.
Finally fold in the ground pistachios.
Spoon small ladles of the mixture onto a baking sheet lined with parchment.
Place in a pre heated oven gas mark 2 and turn the oven off.
Leave in the oven for 1 1/2 hour if you like them chewy or over night if you like the meringues dry.

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