Strawberry And Pistachio Meringue Slice

My son, Pierce, is having an excellent outdoor track season. He is the New Hampshire state champion in the mile and the 800m. This past weekend he shone at the NHIAA Meet of Champions. Saturday is the New England Championship. Wish him luck.

Pierce loves meringue. If you want a dessert that will disappear quicker than he runs, this is it.

Strawberry And Pistachio Meringue Slice has pistachio-crusted sheets of meringue sandwiching strawberries and lightly sweetened vanilla whipped cream. Fruity, crunchy, creamy, chewy…it’s all in there.

Pierce doesn’t like nuts, which is why only half of the meringue has the pistachios in it.

Strawberry And Pistachio Meringue Slice

Ingredients:

4 egg whites
1/2 cup granulated sugar
3/4 cup confectioners’ sugar, plus 2 Tbs
1/2 tsp vanilla extract
1 tsp cornstarch
1 tsp white wine vinegar
3 Tbs pistachios, chopped
300ml heavy cream
250g strawberries, tops sliced off
1 vanilla pod, split

Directions:

1. Preheat oven to 325°F. Line a shallow 11 x 7-inch baking tray with parchment paper.

2. Beat egg whites and granulated sugar in a stand electric mixer until very firm peaks form, about 3 minutes. Slowly add the 3/4 cups of confectioners’ sugar, vanilla extract, cornstarch and vinegar. Beat for 30 seconds longer until very firm and glossy.

3. Spoon the meringue mixture onto prepared baking tray. Sprinkle with the pistachios.

4. Bake for 20-25 minutes until the meringue turns a very light beige color.

5. Let cool on the tray for 5 minutes. Lay a piece of parchment paper on top and then a wire rack on top of that. Flip over and remove baking tray. Leave to cool upside down for 5 minutes then peel off the attached parchment. Turn the meringue nut side up and cut in half lengthways

6. Pour the heavy cream into a mixing bowl. Scrape the vanilla pod seeds into the cream and add the remaining 2 tablespoons of confectioners’ sugar. Beat until very thick.

7. Place one of the meringue rectangles on a serving plate. Spoon half of the vanilla cream down the center then place the strawberries on top all lying on their side. Cover the berries with the remaining whipped cream and press gently to fill in gaps. Top with the second rectangle, pistachio side up.

8. Cut into slices to serve.

Serves 8

Recipe from Olive Magazine