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Floral pistachio meringue sandwiches with whipped rose cream on a plate.
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Floral Pistachio Meringue Sandwiches

Indulge in the enchanting combination of crispy meringue shells filled with whipped rose cream, creating a delicate and floral dessert perfect for any occasion.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert, Snack
Cuisine: French, Middle Eastern
Keyword: dessert, Meringue, pistachio, rose, tea time
Servings: 12 sandwiches
Calories: 150kcal

Ingredients

Meringue Ingredients

  • 100 g finely ground pistachios Adds a creamy texture and earthy flavor.
  • 100 g powdered sugar Dissolves beautifully into the meringue.
  • 30 g all-purpose flour Contributes to structure and stability.
  • 4 large egg whites Creates airy lightness and volume.
  • 100 g granulated sugar Provides sweetness and helps achieve a glossy finish.
  • 1 pinch salt Enhances flavor.

Filling Ingredients

  • 200 ml heavy cream Whipped to form the filling.
  • 2 tbsp powdered sugar Adds sweetness to the whipped cream.
  • 1.5 tsp rosewater Brings floral aroma and taste.
  • optional pink gel coloring For visual appeal.
  • to taste crushed pistachios or dried rose petals For finishing touches.
  • to taste powdered sugar For dusting.

Instructions

Preparation

  • Preheat your oven to 150°C (300°F).
  • Whisk the egg whites with a pinch of salt in a clean mixing bowl until soft peaks form. Gradually add granulated sugar while whisking until glossy stiff peaks are achieved.
  • In a separate bowl, mix together ground pistachios, powdered sugar, and all-purpose flour. Gently fold this mixture into the whipped egg whites.
  • Transfer the meringue into a piping bag and pipe small rounds on parchment paper. Bake for 25–30 minutes until lightly golden and dry to the touch. Allow to cool completely.

Whipped Cream Preparation

  • Beat the heavy cream with powdered sugar until soft peaks form. Add rosewater and optional color, gently swirling it through the cream. Chill until ready to assemble.

Assembly

  • Pipe or spoon the rosewater cream onto the flat side of one meringue shell. Top with another shell to create a sandwich.
  • Dust with powdered sugar and garnish with crushed pistachios or dried rose petals.

Notes

Ensure egg whites are at room temperature for best volume. Avoid opening the oven door during baking.