Persian Pistachio Rose Cloud Sandwiches
Introduction
Persian Pistachio Rose Cloud Sandwiches are delightful treats that bring a touch of elegance to any dessert table. With light and airy meringue shells filled with a creamy rose-flavored filling, these sandwiches are perfect for special occasions or simply to enjoy with a cup of tea. The combination of pistachios and rosewater gives them a unique flavor, making them a standout dessert.
Why Make This Recipe
Making Persian Pistachio Rose Cloud Sandwiches is a great way to impress friends and family with your baking skills. They are not only beautiful but also delicious. This recipe allows you to experiment with flavors and textures while using simple ingredients. Plus, who can resist the charm of delicate meringue filled with luscious cream?
How to Make Persian Pistachio Rose Cloud Sandwiches
Ingredients
- 3 large egg whites
- 100g caster sugar
- 90g powdered sugar
- 90g finely ground pistachios
- 1 tsp cornflour
- Small pinch of salt
- 200ml double cream
- 2 tbsp icing sugar
- 1/2 tsp rosewater
- 1 tiny drop of pink gel food coloring (optional)
- Chopped pistachios (for topping)
- Dried edible rose petals (for topping)
Directions
- Preheat the oven to 140°C (275°F) and line two baking sheets with parchment paper.
- In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Gradually add the caster sugar while whisking continuously until the mixture becomes glossy and stiff peaks form.
- Sift together the powdered sugar, finely ground pistachios, and cornflour.
- Gently fold the dry ingredients into the meringue mixture, being careful not to deflate the egg whites.
- Spoon or pipe the meringue mixture onto the prepared baking sheets in small rounds, about 3-4 cm in diameter.
- Bake for 30-35 minutes until firm and crisp on the outside. Turn off the oven and leave the meringues inside to cool completely to prevent cracking.
- While the meringue shells cool, whip the double cream with icing sugar until soft peaks form.
- Add rosewater and pink gel food coloring (if using) and gently fold to combine.
- Once the meringue shells are cool, sandwich two shells together with a generous dollop of rose cream.
- Garnish the sandwiches with chopped pistachios and dried edible rose petals.
How to Serve Persian Pistachio Rose Cloud Sandwiches
Serve these sandwiches on a decorative platter. They look best when arranged neatly with a sprinkle of chopped pistachios and rose petals on top. They are perfect for tea parties, weddings, or any festive gatherings.
How to Store Persian Pistachio Rose Cloud Sandwiches
Store the meringue shells in an airtight container at room temperature for up to a week. The cream filling should be kept in the refrigerator and added just before serving to keep the meringue crisp.
Tips to Make Persian Pistachio Rose Cloud Sandwiches
- Ensure your mixing bowl and beaters are clean and dry to achieve the best meringue texture.
- Gradually adding the sugar to the egg whites while whisking helps create a stable meringue.
- For best results, use fresh cream and high-quality rosewater for a more intense flavor.
Variation
You can customize the filling by adding different flavors such as vanilla or almond extract. You can also substitute the pistachios with other nuts like almonds or hazelnuts for a different taste.
FAQs
1. Can I make the meringue shells in advance?
Yes, you can prepare the meringue shells a day ahead. Just ensure they are stored in an airtight container.
2. What if I can’t find rosewater?
If you can’t find rosewater, you can substitute it with vanilla extract for a different but still delicious flavor.
3. How do I know when my meringues are done?
The meringues are done when they feel firm and dry to the touch. They should not have any soft spots and should easily lift off the parchment paper.
