Meringue Cake with Ice Cream and Pistachios

Baking and Desserts | World cuisine

⏳ Time

7 hours

🥕 Ingredients

🍽️ Servings

Description

Meringue Cake with Ice Cream and Pistachios

Ingredients

Salt - a pinch
Egg white - 6 pieces
Sugar - 15.9 oz
Meyer Lemon Juice - 2 teaspoons
Almond Candy Coating - 1.1 oz
Pistachios - 3.5 oz
Chocolate eggs - 2 pieces
Egg white - 2 pieces
Water - 3 tablespoons
Vanilla salt - 2.1 oz
Liqueur - 0 fl oz
Cream - 20 fl oz

Step by Step guide

Step 1

Whip the egg whites with salt until stiff peaks form, gradually adding 2/3 of the sugar. Continue whipping until the sugar dissolves. Add lemon juice and gently fold in the remaining sugar.

Step 2

Line two baking sheets with parchment paper. Place the meringue in a piping bag and pipe out two equal circles. In an oven preheated to 212°F, dry the meringue for 4-6 hours, leaving the oven door slightly ajar. Once done, carefully remove the meringue from the paper and cool in a dry place.

Step 3

Crush the almond cookies and finely chop the pistachios. Whisk the eggs, egg yolks, and water over a hot water bath, gradually adding sugar and vanilla sugar. Then, transfer the egg mixture to a bowl in cold water and add the liqueur. Whip the mixture and combine it with 500 ml of whipped cream, chopped pistachios, and almond crumbs.

Step 4

Place one meringue layer at the bottom of a springform pan, spread the cream on top, and place the pan in the freezer for about 3 hours. Then, remove the springform ring, place the second meringue layer on top of the cream, and return the cake to the freezer for another 3 hours. Whip the remaining cream. Cover the sides of the cake with it and sprinkle with chopped pistachios.