Photography by Angie Norwood Browne
adapted from Ottolenghi, the Cookbook
Orange Flower Water and Pistachio Meringues
3 cups superfine sugar
10 large egg whites
2 teaspoons orange flower water
1/2 cup finely chopped pistachio nuts
1 Preheat the oven to 400°F. Spread the sugar evenly over a parchment lined baking sheet. Place in the oven for about 8 minutes or until the sugar is hot and beginning to dissolve around the edges.
2. While the sugar is in the oven, place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. When the sugar is almost hot enough, turn the mixer to high and mix until the whites begin to froth.
3. With the mixer running, gradually pour the sugar into the whites, add the orange flower water and salt and continue whisking for 10 minutes or until the meringue is cold and keeps it’s shape.
4. Turn down the oven to 225°F. Line 2 baking sheets with parchment and stick the parchment to the sheets with dollops of meringue on the bottom of the sheet. Place the pistachios in a pie plate.
5. With 2 large kitchen spoons, shape large dollops of meringue and roll onto the pistachios. Place on the baking sheets leaving 1-inch space between the dollops. Bake 2 hours. The outside should be firm while the inside is still soft. Let cool and eat!
Food Styling by Jean Galton