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Chef Avram Wiseman makes this creative dish as an alternative to a traditional Pesach dessert for Passover.
For the meringues:
- 12 ounces shelled pistachios
- 1 ½ cups granulated sugar
- 6 egg whites, room temp.
- ½ cup cold water
For the buttercream:
- 4 ounces bittersweet chocolate
- 1 ½ tablespoon coffee instant powder
- 2 teaspoons boiling water
- 2 tablespoons brandy
- 16 tablespoons (2 sticks) sweet butter
- 3 ounces (1/3 cup) cold water
- ½ cup granulated sugar
- 6 egg yolks
For the meringues:
Preheat oven to 300 degrees and roast the pistachios for 10 minutes.
Remove from oven and let cool to room temperature. Place pistachios in a food processor and chop to coarse crumb texture (reserve ¼ cup for garnish).
Reduce oven temperature to 150 degrees. Line 3 cookie sheets with parchment paper and draw a 9-inch circle on each piece of paper.
Combine 1 ½ cups of sugar and the ½ cup of cold water in a small saucepan over medium heat. Place a candy thermometer in the syrup and bring up to 230 degrees.
Meanwhile, whisk the egg whites by hand over a double boiler until warm. Place the whites into a mixer and whip on high until stiff peaks form. Slowly pour the syrup into the beating egg whites until very stiff. Fold the chopped pistachios into the meringue with a rubber spatula.
Place mixture into a pastry bag fitted with a straight tube and pipe concentric circles onto the parchment paper 3 times. Bake at 250 degrees for 2 ½ hours or until the meringues are crisp. Once cooled, remove the parchment (disks may be wrapped individually and stored for up to 1 week).
For the buttercream:
Chop the chocolate into small pieces and place into a bowl. Dissolve the powdered instant coffee in the 2 teaspoons of boiling water. In the top part of a double boiler, combine the coffee, the chocolate, and brandy over low heat until smooth and reserve. In an electric mixing bowl with paddle attachment, cream the butter until smooth and reserve. Combine the water and the ½ cup of sugar and boil until the syrup reaches 230 degrees.
Meanwhile, whip egg yolks until light and frothy on high speed. Slowly pour the heated syrup over the yolks while still beating on high speed. Continue mixing until the yolks are cool to the touch and add in the softened butter, 1 teaspoon at a time. Add the chocolate mixture and blend well. (Buttercream may be kept refrigerated for several weeks.)
To serve, spread the buttercream over each layer of meringue and repeat 3 times. Continue to coat the sides with buttercream and garnish with remainder of chopped pistachios. Pipe rosettes with a fluted tipped pastry bag, around the top of the dacquoise if desired.
Chill to set and serve at room temperature.
3⁄4 cup pistachio kernels
6 egg whites, at room temperature
1 1⁄2 cups caster sugar
600ml tub thickened cream
1 tsp vanilla bean paste
350g jar lemon curd
Halved fresh strawberries, to decorate
Trace two 22cm circles onto two sheets baking paper. Place trace-side down onto 2 greased oven trays.
2 Scatter nuts over a separate oven tray. Cook in a moderate oven (160C) for about 7 minutes, until lightly toasted. Cool. Process nuts in a food processor until finely chopped. Reserve 1 tblsp.
3 Beat egg whites in a large bowl of an electric mixer until soft peaks form. With motor operating on a medium to high speed, add 1 tblsp sugar at a time, beating between each addition until sugar is dissolved and mixture is thick and glossy. Fold in nuts until just combined.
4 Divide mixture evenly between prepared circles, spreading to the edges.
5 Cook in a moderate oven (180C) for about 30 minutes, or until dry and crisp. Turn off oven. Leave to cool in oven with door ajar, for 1 hour. Remove. Cool completely.
6 Beat cream and vanilla in large bowl of electric mixer until soft peaks form.
7 To assemble, sandwich meringues together with half the curd and half the cream on a serving plate. Spread remaining curd then cream over top. Decorate with strawberries. Sprinkle with reserved nuts.
Pistachio Dacquoise Recipe - Recipes
Today’s post continues with my watermelon theme. A couple of weeks ago my very good friend Susan introduced me Black Star Pastry’s magnificent Watermelon Cake. A light as air layered confection of almond dacquoise and rosewater infused berries, watermelon and cream. The flavours may be a little on the unusual side, but work well together and are absolutely divine. Floral, fresh and vibrant, with more than a passing nod to the Middle East. Not at all what I expected when it was first described to me. Susan knows me well. Having piqued my interest, she threw down the gauntlet what would my reinterpretation be?
For those of you who are curious, here is a photo of the original slice that inspired this post. If you are lucky enough to live in Sydney, you can visit their bakery and cafe stores in inner city Newtown and Rosebery. Or check out their website at http://www.blackstarpastry.com.au.
But wait there’s more. A quick search of the world wide web revealed that in December 2010 Black Star’s original Watermelon Cake recipe was published in the Australian Gourmet Traveller magazine courtesy of the Fare Exchange.
Never one to shy away from a challenge I carefully read the recipe and considered my options. Given that I’m certainly no pastry chef (far from it in truth) I decided to deconstruct that cake layer by layer into something a little more casual and easy to prepare. My version uses crisp and crunchy individual pistachio dacquoise to top and tail soft, fragrant layers of rose scented watermelon, berries and cream. Whilst the original flavour notes remain intact, the finished product does bear an uncanny resemblance to an over sized but nevertheless delicious macaron.
To give my rose scented cream a little more structure so that it would not ooze and spread I used a combination of marscapone and thickened cream with the teeniest, scant pinch of xantham gum added to the mix. I’d read somewhere that xantham gum was used in molecular gastronomy to stabilise ingredients. It seems it’s also used extensively in commercial preparations of ice creams, sorbets and panacotta. I’ve been dabbling in gluten free baking lately, and having a packet of xantham gum on hand thought why not see what happens. A little goes a long, long way and by happy accident I discovered my cream filling had sufficient structure that all the elements of the dessert could be thrown together at a moment’s notice without the need for a lengthy chill in the refrigerator.
Constructing the pistachio dacquoise stacks is far less labour intensive than it sounds in the recipe. Making sure the rosewater infused fruit is dry is key, and I used a liberal sprinkling of almond meal between each layer to absorb any errant moisture.
All in all, the consensus was these were a resounding success. For an even simpler dessert you could consider layering the rose scented watermelon, berries and marscapone cream in parfait glasses with crushed amaretti. The possibilities are endless, but thank you Susan and Black Star Pastry for the incredible inspiration.
Pistachio Dacquoise With Rose Water Infused Watermelon, Berries And Marscapone Cream.
I have started this recipe with the final assembly stage as this is a layered dessert and it made more sense to set it out this way. Instructions for each of the component parts the pistachio dacquoise, rose water marscapone cream, macerated watermelon and berries, follow separately.
16 pistachio dacquoise shells
1 quantity rose scented marscapone cream
8 rose water macerated watermelon slices
500g rose water macerated berries
1/4 cup pistachios, shelled, roasted and roughly chopped
1/4 cup almond meal
PAIR UP 16 similar sized dacquoise shells so that each finished dessert will be beautiful. Use the most attractive shells for the top of the desserts and the remainder for the bases.
GENTLY flip over the shells and place in pairs on a wire rack for assembly so the flat sides face up. Arrange the 8 dried rose water macerated watermelon slices on a separate wire rack.
CAREFULLY pipe two thirds of the marscapone cream mixture evenly over the flat surface of each shell. If not using a piping bag dollop a tablespoon of the mixture over each shell and using a palette knife smooth cream evenly over the shell being careful not too press too hard and shatter their fragile bases.
SPRINKLE one third of the almond meal over the top surface of the watermelon slices, then pipe or spread over the remaining marscapone cream. Sprinkle another third of the almond meal over the cream layer. The almond meal will absorb any moisture from the fruit and help prevent the dacquoise shells from softening too much.
SPRINKLE the remaining almond meal over the cream layer of the 8 base dacquoise shells.
PLACE the watermelon slices, cream and almond meal side facing up, over the cream covered base shells.
DIVIDE rose water macerated berries over the cream and almond meal topped watermelon slices. Scatter over coarsely chopped pistachios.
TOP the dessert with the 8 remaining dacquoise shells, cream and almond meal side facing down. Serve immediately or prepare ahead and refrigerate for no more than 3 hours as the dacquoise shells will soften.
Pistachio Dacquoise Shells
Makes 18 (16 for the dessert plus 2 spare for taste testing or any mishaps)
1 1/2 cups shelled whole pistachios
1/2 icing sugar, plus two tablespoons extra for dusting
6 large egg whites, at room temperature
a good pinch table salt
1 1/4 cups caster sugar
1/2 tsp. cream of tartar
1 teaspoon pure vanilla extract
PREHEAT oven to 160 C. Line 3 baking trays with non-stick baking paper. Using a 7 cm diameter metal food presentation or tart ring, draw 6 circles on each. Set aside.
DRY roast the pistachios in a heavy based pan until golden brown and fragrant. Remove to a paper towel lined plate and set aside to cool.
FINELY grind one cup of the pistachios with icing sugar. Roughly chop the remaining half cup pistachios. Set aside for later.
BEAT egg whites in a clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy.
GENTLY fold in the cream of tartar, vanilla extract and ground pistachios. Divide the meringue mixture evenly among the prepared trays using the back of a spoon to smooth the surfaces. Alternatively if you prefer to use a piping bag, attach a plain tip to your bag, fill with the dacquoise mixture and pipe the meringue around the circumference of each circle, spiralling inward, filling the circles.
SPRINKLE the discs with 1/4 cup of the remaining chopped pistachios (the rest will be used as a garnish to finish the dessert. Dust the circles with a little more pure icing sugar.
PLACE the trays in the oven and bake for 15 minutes, or until lightly golden. Turn off oven and leave the trays in the cooling oven for an hour.
REMOVE trays from oven. Allow the dacquoise discs to cool completely before gently peeling them away from the baking paper.store in an airtight container for up to three days until ready to use.
Rose-Scented Marscapone Cream
250g tub marscapone
250 ml (1 cup) thickened cream
2 tablespoons caster sugar
2 tablespoons rosewater
scant pinch of xantham gum (optional to stabilise the cream)
Whisk cream, mascarpone and sugar together in a bowl until light soft peaks form. Sprinkle over xantham gum if using Then gradually add rosewater, whisking until stiff peaks form being careful not to over-whisk.
Rose Water Infused Watermelon Slices
1/2 large sweet watermelon
1 tablespoon rosewater
2 tablespoons caster sugar
CUT watermelon into two 3 cm thick slices. Using a 7 cm food preparation or tart ring stamp out two watermelon discs out of each slice.
SLICE each of the four discs in half horizontally so you end up with eight perfectly round watermelon slices.
ARRANGE watermelon slices in a single layer on a wire rack. Sprinkle with rosewater, then scatter with sugar. Stand to infuse for 30 minutes, then pat dry with absorbent paper towels.
Rose Water Infused Berries
250g punnet strawberries
250g punnet blueberries
2 tablespoons rose water
2 tablespoons caster sugar
COMBINE berries, rosewater and sugar in a bowl, toss to combine and set aside for at least 15 minutes.
PLACE berries into a fine mesh sieve and strain over a bowl just before assembling the cakes.
Pistachio and Mango Sans Rival
When Elaine Townsend of Café Mochiko was growing up, her mom would buy this multilayered Filipino dessert from bakeries in Southern California’s San Gabriel Valley for special occasions like birthdays. It’s a bit of a project—homemade meringue stacked with silky French buttercream—but the crispy-chewy-luscious texture is worth it. While the meringue is traditionally made with cashews, Townsend swaps them out for pistachios. She also adds fresh mango purée to the buttercream, normally kept plain, so that it’s fruity and tart.
A few tips: The recipe calls for egg white or meringue powder, which helps to stabilize the whipped egg whites so that they don’t weep or deflate. If you can’t find it, skip it. You’ll also want to make sure your mangoes are ripe but not too ripe—if they’re too ripe, they’ll have lost their slight sourness and will be hard to shave into thin slivers for swirling on the top. Of course, you can always skip the elaborate decoration: Shingle slices of mango or simply pile up cubes instead.
Once the sans rival is completely frozen (at least 2 hours), you can transfer it to the fridge for up to 5 hours for a softer, chewier texture (any longer and it will start to lose its structure). But if you prefer a crispier meringue, serve it straight from the freezer, where it will last, well-wrapped, for up to 1 week.
Mary Berry’s Hazelnut Dacquoise
A truly impressive, gluten-free cake, this is fit for the most glamorous celebration: nutty meringue layers, sandwiched with a rich and creamy coffee crème patissiere and decorated with swirls of ganache and hazelnut praline. You can make the dacquoise in advance – and it will still be delicious the next day.
For the dacquoise:
250g blanched (skinned) whole hazelnuts
6 large egg whites, at room temperature
For the chocolate ganache:
150g dark chocolate (about 36% cocoa solids)
For the coffee filling:
3 large egg yolks, at room temperature
2 tbsp chicory and coffee essence
300ml whipping cream, chilled
For the praline:
36 blanched (skinned) whole hazelnuts
100g toasted hazelnuts, chopped, to finish
You will need:
3 baking sheets, lined with baking paper
piping bag and 1.5cm plain nozzle
Buy the book
This recipe was taken from The Great British Bake Off: Everyday. For more like it, buy the book now.
Arrange your oven racks in the upper, middle and lower thirds of the oven (you can use the grill tray on the bottom of the oven if you don't have a third rack). Heat the oven to 180°C/160°C fan/350°F/Gas 4. Using a 21cm dinner plate or cake tin as a guide, draw a circle on the paper lining each of the baking sheets. Set aside for now.
To make the dacquoise, put the hazelnuts into the bowl of a food processor and 'pulse' just until coarsely ground. Spread the nuts in an even layer in a roasting tin and toast in the oven for 10–12 minutes until golden, stirring every 3 minutes. Remove the tin from the oven. Tip the nuts into a large heatproof bowl and leave to cool. Reduce the oven temperature to 150°C/130°C fan/300°F/Gas 2.
When the nuts are cold, stir in 100g of the caster sugar and the cornflour. Pour the egg whites into the bowl of an electric mixer fitted with the whisk attachment. Add the salt. Whisk at medium speed for about 2 minutes until the whites are frothy. Increase the speed and continue to whisk while adding the remaining 200g sugar, a tablespoon at a time, to make a stiff glossy meringue that stands in peaks when the whisk is lifted out. Gently fold the toasted hazelnut mixture through the meringue using a large metal spoon or plastic spatula.
Transfer the meringue to a piping bag fitted with a 1.5cm plain tube. Starting in the centre of each drawn circle, pipe a spiral of meringue onto each prepared baking sheet. Place in the heated oven and bake for 1 hour, swapping the top and bottom baking sheets halfway through so the meringue discs cook evenly. Turn off the oven and open the oven door so it is just ajar, then leave the discs inside until completely cool.
Meanwhile, make the chocolate ganache. Break up the chocolate into even-sized pieces and put into a heatproof bowl. Pour the cream into a pan and heat until simmering. Pour the hot cream over the chocolate and stir gently until smooth. Leave to cool, then cover the bowl and chill until really thick and with a piping consistency (like whipped cream). Spoon the ganache into the clean and dry piping bag fitted with a star tube. Set aside at room temperature until needed.
For the coffee filling, pour the milk into a heavy-based pan and slowly bring to the boil over a low heat. Meanwhile, put the yolks, sugar and coffee and chicory essence into a medium-sized heatproof bowl and whisk to combine. Whisk in the cornflour a tablespoon at a time to make a smooth, thick paste. Pour on the hot milk in a thin steady stream, whisking constantly. Pour the mixture into the pan and whisk until it comes to the boil, then lower the heat so the mixture just simmers. Whisk for 2–3 minutes until thickened and very smooth. Remove the pan from the heat and leave to cool for at least an hour.
Whip the cream until it stands in soft peaks. Whisk half of the whipped cream into the cold coffee mixture, then gently fold in the rest. Cover and chill until needed.
To make the praline, put the caster sugar in a small frying pan and melt, without stirring. Continue cooking until it turns to a golden caramel or it reaches 300°C/570°F on the sugar thermometer. Add the whole hazelnuts and lemon juice and stir well with a wooden spoon, then tip onto a baking sheet lined with baking paper or silicone paper. Working quickly before the caramel sets, use 2 teaspoons (don't touch the caramel as it will be very hot!) to form 12 equal clusters of hazelnut praline for the decoration. Leave to cool and set.
To assemble the dacquoise, set one of the meringue layers on a large, flat serving plate and spread with a third of the coffee cream. Place another meringue layer on top and spread with half the remaining coffee cream. Top with the last meringue layer. Spread the remaining coffee cream over the sides of the cake, leaving the top bare. Press the chopped toasted nuts onto the sides of the dacquoise. Pipe 12 swirls of chocolate ganache on the top of the cake and decorate with the praline clusters.
Silky meringue is gently mixed with ground nuts and cocoa to create crisp layers. When filled with rich buttercream and swirls of whipped cream, the resulting blend of textures and flavors is sublime.
- 6 large (213g) egg whites, room temperature
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1 cup (198g) granulated sugar, superfine preferred
- 3/4 cup (50g) almond flour or hazelnut flour
- 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
- 3 caramel candies
- 1 1/2 cups (340g) heavy cream, divided
- pinch of salt
- 2 tablespoons (17g) confectioners' sugar
- 8 tablespoons (113g) unsalted butter, room temperature
- 1/2 cup (152g) hazelnut spread
- 1/2 teaspoon vanilla extract
- 1 cup (113g) confectioners' sugar, sifted
For the dacquoise: Put two oven racks equidistant from the top and bottom of the oven and preheat to 225°F. Trace three 8" circles on two pieces of parchment. Turn the parchment over on two baking sheets so the ink side is facing down.
Place the egg whites, cream of tartar, and salt in the bowl of a stand mixer and beat on medium speed until fine bubbles form. Increase the speed to medium-high and whip until soft peaks form. With the mixer running, gradually add the sugar and whip until the meringue is stiff and shiny but not dry.
In a small bowl, whisk together the nut flour and cocoa powder. Sprinkle half of the mixture over the egg whipped egg whites and use a spatula to fold into the whites. Repeat with the second half of the cocoa mixture, folding just until the color is uniform and no longer streaky. The mixture should be smooth and thick.
Using a piping bag or small spatula, form disks of batter inside the circles on the parchment.
Perfect your technique
Bake the disks for 1 hour. Turn off the oven, and leave the disks inside to dry for at least 3 hours, or as long as overnight.
For the caramel whipped cream: Place the caramel in a medium heatproof bowl with 1/2 cup of the heavy cream. Heat in the microwave in 20-second bursts, stirring in between, until the mixture is smooth. Stir in the remaining heavy cream. Place in the bowl of a stand mixer and put the bowl in the refrigerator for at least 1 hour.
When ready to assemble the cake, beat the mixture until soft peaks form. Add the salt and confectioners' sugar and beat until the cream holds a medium peak.
For the hazelnut filling: In the bowl of your mixer, combine all of the ingredients and beat with the whisk attachment until fluffy and smooth.
To assemble: Place one of the dacquoise disks on a serving plate and pipe marble-sized spheres of the hazelnut filling onto it, leaving some spaces in between for the whipped cream. Spread a third of the caramel whipped cream over the hazelnut filling and top with the second disk. Pipe with the remaining hazelnut filling and another third of the whipped cream. Top with the last disk, piling the remaining whipped cream on top. Sprinkle with chopped nuts.
Refrigerate any leftover dacquoise for up to 2 days the meringue layers will continue to soften as the cake sits.
Almond & pistachio layered chocolate mousse
Truly a masterpiece courtesy of Kirsten Tibballs as featured in Masterchef. Though quite time consuming, the techniques involved are actually simple. Took me more or less 3 hours to bake and assemble the whole dessert plus 3.5 to 4 excruciating hours of waiting for it to set. In the end, though, the result is truly worth it!
The recipe below is slightly modified from the original as I found some measurements to be quite off while I was assembling the layers. All chocolates I used are Cadbury baking chocolates.
145g egg whites (I used 4 large eggs’ whites)
64g caster sugar
2 drops green food colouring
128g ground pistachios, sifted
100g icing sugar, sifted
24g plain flour, sifted
3 tablespoons raspberry jam, for brushing
Crispy almond layer
220g good quality dark chocolate, broken into pieces
100g slivered almonds, roasted
690g thickened cream
156g egg yolks ( I used 5 large eggs’ yolks)
76g caster sugar
220g milk chocolate, broken into pieces
220g dark chocolate, broken into pieces
Pistachio, roughly chopped
Almonds, slivered and roasted
I used a loaf pan for this, plus a small square and circle layered mousse like the ones below.
2. Whisk egg whites in the bowl of an electric mixer to soft peaks, on medium speed.
3. Increase speed to high, then gradually add caster sugar while mixing continuously to allow sugar to dissolve. Add food colouring and whisk to combine until stiff peaks form.
4. Meanwhile, combine pistachios, icing sugar and flour in a bowl.
5. Gently fold meringue into bowl with pistachio mixture until just combined.
6. Using a straight spatula (or in my case, the back of a bread knife because I lost my spatula), evenly spread mixture into a 35 x 25cm sheet pan lined with baking paper. Bake in oven for 15-18 minutes, then remove, and set aside to cool completely.
7. Trim the dacquoise to the size of the base of the loaf pan.
*My dacquoise came out a bit thin and sticking to the baking paper. I scraped it off the paper using the spatula, and since there is an extra half of the dacquoise left I sliced an extra one of the same size and stacked them of top of each other to get a thicker later of the dacquoise.
1. Grease and line the loaf pan with baking paper.
2. Melt chocolate in a microwave in 30 second increments. Add the slivered almonds and stir to combine.
3. Evenly press mixture into cake pan. Set aside until just before the almond layer sets, then place dacquoise layer on top.
4. Spread a thin layer of jam over the top of the pistachio dacquoise.
1. Bring cream to the boil in a saucepan over medium heat.
2. Meanwhile, whisk egg yolks and sugar in a bowl until well combined and pale in colour. Whisking constantly, slowly add half of the warm cream to bowl with egg yolk mixture until combined. I poured the cream into a measuring cup with spout to make the pouring easier.
3. Pour egg yolk mixture back into pan with the remaining cream, and place over low heat. Using a wooden spoon, stir constantly until mixture reaches 80°C, and coats the back of the wooden spoon.
4. Meanwhile, place chocolate in a medium bowl. Strain cream mixture through a fine sieve over the chocolate, and stir until melted and combined.
5. Pour crémeux over the raspberry jam layer.
6. Refrigerate for 3.5 to 4 hours or until set. Once set, top with strawberries and nuts.
Slice the mousse with a cake knife dipped in hot water for a clean slice.
Salt-roasted Seabass With Pistachio, Fennel & Lemon
Nutrition: 326 calories, 10 g fat (2 g saturated, 0 g trans), N/A mg sodium, 10 g carbs, 4 g fiber, 2 g sugar, 47 g protein
If you're wondering what to make the fam for dinner tonight, look no further than this delectable seabass dish. The fish is encased and roasted with a coarse salt shell, which is then chipped away before plating. If you're a seafood fan, don't miss our report on Every Popular Fish—Ranked for Nutritional Benefits!
Get the recipe from Sassy Kitchen.
Pistachio Dacquoise with Chocolate Mousse
By Laura Frankel
I have taken the usual meringue to a new level. These crispy delicious layers are my cake layers to sandwich rich chocolate mousse (See Chef Laura's Chocolate Mousse recipe here.)
Once the cake is assembled the crispy meringue layers soften up to a chewy consistency. The cake can be made 2 days ahead and stored in the freezer in a spring form pan.
1 cup (4 ounces) shelled, roasted, salted or unsalted pistachios
1/2-cup confectioners' sugar
6 large egg whites
1 cup granulated sugar
Pinch of salt
Preheat oven to 200 degrees with racks in upper and lower thirds. Draw three 8-inch rounds on parchment paper place, marked sides down, on 2 baking sheets.
Rub nuts in a towel to remove skins. Coarsely chop nuts transfer to a sieve, and shake over a paper towel (if desired, reserve dust for garnish) set aside.
Stir together nuts and confectioners' sugar in a small bowl set aside.
Put egg whites, granulated sugar, salt, and cream of tartar in the heatproof bowl of an electric mixer set bowl over a pan of simmering water. Whisk until sugar is dissolved and whites are warm to the touch, about 3 minutes. Transfer bowl to electric mixer fitted with the whisk. Beat on medium speed, increasing to high when soft peaks form continue until stiff, glossy peaks form.
Gently fold pistachio mixture into egg-white mixture. Pipe 1/3 of the meringue onto each parchment circle.
Bake meringues 1 hour. Switch positions of sheets reduce temperature to 175 degrees. Bake, switching positions of sheets after 45 minutes, until meringues are dry and crisp and can be lifted easily from parchment, 1 to 2 hours. Turn off oven let meringues cool in oven 45 minutes. Remove, and let cool completely on sheets. Store in airtight containers, up to 3 days.
Mortadella Meatballs with Pistachio Pesto
For The Meatballs:
- 1/2 cup freshly grated Parmesan
- 1/4 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1 large egg beaten
- 1 pound ground pork
- 1/2 pound mortadella diced small
- 3 tablespoons olive oil
For The Sauce:
- 1 cup raw shelled pistachios
- 1/2 cup fresh basil leaves
- 1/2 cup fresh Italian parsley leaves
- 1/2 teaspoon kosher salt
- 1/2 cup olive oil
- 1 cup freshly grated Parmesan
- Arugula for serving, optional
- Chopped pistachios for serving optional
Tried this recipe? Mention @WPRecipeMaker or tag #wprecipemaker!
Photo Credit: Elizabeth Newman
These meatballs were inspired by one of my all-time favorite dishes in Rome – the Mortadella Pistachio Meatballs at Dilla. Every time I’m in Rome, I head back and order the same meatballs. They’re that good.
Lucky for me, when we were filming Bobby and Giada In Italy, I had the honor to learn how to actually make them – and you can watch it any time on Discovery+!
I had to try my hand at making a similar recipe. Mortadella gives these meatballs tons of flavor, and makes them extra succulent. The creamy pistachio pesto sauce is sweet, creamy and herbaceous – the perfect counterpart.
I like to serve these with something light, like a bed of arugula to brighten it all up. They’re amazing served with pasta, too – or even in these little sliders!