Best Pistachio Meringues With Mango Mandarin Ice Cream Recipes

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SALTED PISTACHIO MERINGUES



Salted Pistachio Meringues image

Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 12 very large meringues

Number Of Ingredients 5

3 cups superfine or caster sugar (1 pound 5 ounces) (see Cook's Note)
9 extra-large egg whites, at room temperature
1 teaspoon pure vanilla extract
1/3 cup shelled, roasted, salted pistachios, roughly chopped
Fleur de sel

Steps:

  • Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
  • Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
  • Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
  • Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.

PISTACHIO ICE CREAM WITH BROILED MANGO SLICES



Pistachio Ice Cream With Broiled Mango Slices image

This Glace de Pistache was found in the recipe book "Moroccan". An ice cream maker not necessary for this one.

Provided by Julie Bs Hive

Categories     Frozen Desserts

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 ripe mango, peeled and sliced
confectioners' sugar, for sprinkling
1 1/4 cups blanched pistachios, finely ground
1 1/4 cups whole milk
1 1/4 cups heavy cream
4 egg yolks
1 cup granulated sugar
2 -3 tablespoons rose water or 2 -3 tablespoons orange flower water

Steps:

  • Reserving about 2 teaspoons of the ground pistachios, place the remaining in a heavy-bottom saucepan. Add milk and cream. Bring to a boil.
  • In a large bowl, beat the yolks with the sugar. Add hot milk and cream, beating continuously. Pour custard mixture back into the saucepan and cook over low heat until it thickens. Turn off heat. Stir in the rose water. Let mixture cool. Pour into a freezer proof container and freeze for 1 hour or until partially frozen. Remove from freezer and transfer to a bow, Beat to break down the crystals. Freeze the mixture again for 30 minutes. Beat one more time. Freeze until firm. OR use your ice cream maker following the manufacturer's directions.
  • Remove the ice cream from the freezer and let stand for 10-15 minutes before serving. Meanwhile, preheat the broiler to high. Sprinkle the mango slices with the confectioners' sugar and broil for 3-4 minutes. Serve immediately with scoops of ice cream decorated with a sprinkling of the reserved ground pistachios.

Nutrition Facts : Calories 792.8, Fat 51.3, SaturatedFat 22.1, Cholesterol 298.3, Sodium 67.5, Carbohydrate 75.6, Fiber 4.9, Sugar 64.7, Protein 14.6

PISTACHIO MERINGUES



Pistachio Meringues image

Categories     Egg     Nut     Dessert     Bake     Vegetarian     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 5

1 1/4 cups shelled natural pistachios, chopped
1/2 cup powdered sugar
3 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar

Steps:

  • Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
  • Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)

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