Persian Pistachio Rose Cloud Sandwiches
A stunning treat combining the aromatic flavors of pistachios and rose within airy meringue shells and a luscious rose-infused cream filling.
Servings: 12 sandwiches
Calories: 120kcal
Ingredients
For the Meringues
- 3 large large egg whites Approx. 100g
- 100 g caster sugar Fine sugar that dissolves easily
- 90 g powdered sugar Adds subtle sweetness
- 90 g finely ground pistachios Main flavor ingredient
- 1 tsp cornflour Provides stability to the meringue
- 1 pinch salt Enhances flavors
For the Filling
- 200 ml double cream Rich cream for filling
- 2 tbsp icing sugar Sweetens the cream
- 0.5 tsp rosewater For floral aroma
- 1 drop pink gel food coloring Optional for color
Toppings
- to taste chopped pistachios For visual appeal and crunch
- to taste dried edible rose petals Enhances beauty and fragrance
Instructions
Preparation
- Whisk the egg whites and salt in a large bowl until soft peaks form, about 3-5 minutes.
- Gradually add the caster sugar, whisking until thick and glossy.
- Sift in the icing sugar, ground pistachios, and cornflour, then fold gently to combine.
- Transfer the meringue mixture into a piping bag and pipe small rounds onto a lined baking sheet.
- Bake in a preheated oven at 120°C (250°F) for 90 minutes, then turn off the oven and cool with the door ajar.
- While meringues cool, whip the double cream until it begins to thicken.
- Add icing sugar and rosewater, mixing until light and spreadable.
Assembly
- Spread or pipe rose-infused cream onto one meringue shell and top with another shell.
- Press chopped pistachios and rose petals onto the top of each sandwich.
- Chill the sandwiches for 20-30 minutes before serving.
Notes
Ensure all utensils are grease-free for best results. Avoid rushing the preparation process.