These Raspberry Meringues with Pistachios are a delightful blend of crisp, airy texture and vibrant, fruity flavor. Each bite offers a perfect balance of sweet raspberry and nutty pistachio, creating a treat that’s as elegant as it is indulgent. The light, melt-in-your-mouth meringue pairs beautifully with the subtle crunch of pistachios, making it a dessert that feels both luxurious and effortless. With just a short baking time, you can whip up these show-stopping treats in no time, leaving your kitchen filled with the irresistible aroma of freshly baked goodness.
Whether you’re hosting a gathering or simply treating yourself, these meringues are a crowd-pleaser that’s sure to impress. The bright pop of raspberry adds a refreshing tang, while the pistachios bring a rich, earthy depth to every bite. Easy to make yet sophisticated in flavor, this recipe is a wonderful way to elevate your dessert game. In under an hour, you’ll have a batch of these stunning meringues ready to enjoy, proving that creating something extraordinary doesn’t have to be complicated.
Ingredients for Raspberry Meringues with Pistachios
- 6 egg whites (150g) – at room temperature (ensure no yolk leaks in for best results)
- 1 ½ cups granulated sugar (300g) – weighing by grams is more accurate
- 1 lb raspberries – frozen and defrosted (fresh can also be used)
- ½ cup pistachios – toasted and chopped (substitute with almonds or hazelnuts if preferred)
- 2 cups cream – for sandwiching the meringues (whipped to stiff peaks)
Step-by-Step Instructions
- Prepare the baking tray: Line a large flat baking tray with parchment paper.
- Make the raspberry puree: Simmer the raspberries in a saucepan until reduced by half and thickened. Pass through a sieve to remove seeds and create a fine puree. Set aside.
- Preheat the oven: Set to 400°F (200°C). Line a deep roasting tray with baking paper, pour in the sugar, and heat in the oven for 5-7 minutes until the edges just begin to melt. This helps create a glossy meringue.
- Whisk the egg whites: In a clean mixing bowl (not plastic), whisk the egg whites on low speed to stabilize, then increase to high until stiff peaks form (5-7 minutes).
- Add the warm sugar: Reduce the oven to 210°F (100°C). While whisking on high, gradually add the warm sugar, one spoonful at a time. Whip until smooth and glossy (about 4 minutes). Test by rubbing a bit between your fingers—it should feel smooth, not gritty.
- Incorporate the raspberry puree: Drizzle a little puree over the meringue and gently swirl with a spoon to create a ripple effect. Avoid overmixing.
- Shape the meringues: Spoon the mixture onto the prepared baking tray, forming 8 medium meringues.
- Bake: Bake for 2 hours to slowly dry the meringues. Turn off the oven and leave them inside to cool completely. For less sticky centers, bake an additional 20 minutes. The bottoms should be crisp.
- Assemble: Whip the cream to stiff peaks. Sandwich the meringues together with cream and sprinkle with chopped pistachios. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the raspberry puree and pistachios add a delightful twist to these meringues, consider drizzling a bit of dark chocolate ganache over the top for an extra indulgent treat. Alternatively, a dollop of lemon curd can add a zesty contrast to the sweetness of the meringues. For a nuttier flavor, sprinkle some toasted almonds alongside the pistachios.
Serving Suggestions for Show-Stopping Desserts
These meringues are perfect as a standalone dessert, but they can also be served with a side of fresh berries and a scoop of vanilla ice cream for a more elaborate presentation. For a dinner party, consider arranging them on a platter with a dusting of powdered sugar and a few sprigs of mint for a touch of elegance.
Storage Tips for Long-Lasting Meringues
Once baked and cooled, store your meringues in an airtight container at room temperature. They’ll stay crisp and delicious for up to a week. If you’ve already sandwiched them with cream, it’s best to enjoy them within 24 hours to maintain their texture. Avoid refrigerating as it can cause them to become sticky.
Time-Saving Tips for Busy Bakers
To save time, prepare the raspberry puree a day in advance and store it in the fridge. You can also toast and chop the pistachios ahead of time. If you’re short on time, consider baking the meringues for 20 minutes longer to ensure they’re fully dried out, skipping the step of leaving them in the oven to cool completely.
Equipment Guidance for Best Results
Using a stand mixer or a hand mixer with a whisk attachment will make whipping the egg whites much easier and faster. Ensure your mixing bowl is stainless steel or glass, as plastic bowls can retain grease and prevent the whites from whipping properly. A silicone baking mat can also be a great alternative to parchment paper for easy cleanup.
Raspberry Meringues with Pistachios
Ingredients
- 6 egg whites (150g) at room temperature
- 1 ½ cups granulated sugar (300g) weighing by grams is easier and more accurate
- 1 lb Raspberries (frozen and defrosted)
- ½ cup Pistachios, toasted and chopped
- 2 cups Cream for sandwiching together
Instructions
- Start by lining a large flat baking tray with parchment paper.
- First, make the raspberry puree by bringing the raspberries to a simmer. Gently cook until the berries have reduced by half and are thick. Pass through a sieve to remove the seeds and get a fine puree.
- For the meringues, preheat oven to 400oF (200oC). Line a deep roasting tray with baking paper. Pour in the sugar and put it in the oven for 5-7 minutes, until the edges are JUST beginning to melt. Heating the sugar helps create a glossy, stable mixture.
- While the sugar is heating, whisk the egg whites into the mixing bowl (not a plastic bowl). Be careful no egg yolk leaks into the whites. this will stop them whipping.
- At first whisk the egg whites on low to allow stablillising bubbles to form. Then increase the speed and beat until egg whites have formed stiff peaks. (this takes around 5-7 minutes).
- Now it’s time to take out the sugar from the oven. Turn down the oven to 210oF (100oC).
- While you whisk on high speed, slowly add in the warm sugar, a big spoonful at a time.
- Whip until the sugar is all incorporated (around 4 minutes). To check if you made a good meringue rub a bit between your fingers. it should feel smooth and not gritty. If it feels gritty with sugar then whisk for longer so the sugar can dissolve. The mix should be smooth, stiff and glossy.
- Drizzle over a little purée onto the meringue. With a spoon drag the raspberries through the meringue to create a ripple effect. Do this gently, you don’t want to over mix and muddy the ripples.
- Spoon the raspberry meringue onto baking sheet. I made 8 medium meringues with the intention of sandwiching them together.
- Bake for around two hours. The idea is to slowly dry them. After the 2 hours turn the oven off and leave them in there to go completely cold (trust me, leave them in there with the door closed). If you don’t like them sticky in the middle , bake for 20 minutes longer. When you turn them over they should be crisp on the bottom. No soggy bottoms here. The meringues will keep for a week in an airtight container.
- Whisk the cream and use it to sandwich the meringues together, sprinkle over the pistachios and enjoy!!
