Pistachio Meringues With Mango Mandarin Ice Cream Recipes
PISTACHIO MERINGUES WITH MANGO & MANDARIN ICE CREAM
These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month - ideal for a New Year buffet
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner
Time 5h15m
Number Of Ingredients 8
Steps:
- You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.
- Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)
- Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.
- Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.
- When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.
- To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.
Nutrition Facts : Calories 422 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
SALTED PISTACHIO MERINGUES
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees 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 degrees 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 one 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 degrees!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with fleur de sel and set aside to cool.
SALTED PISTACHIO MERINGUES
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
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 MERINGUES
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
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.)
EASY PISTACHIO ICE CREAM
This is a simple way to make ice cream with three ingredients. Pistachio is my favorite flavor, but any pudding flavor will do. I used skim milk with great results but am certain that fuller fat milk would result in an even creamier product.
Provided by Sweet Apron
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Mix sweetened condensed milk, milk, and pudding mix together in a bowl; transfer to an ice cream maker and process according to manufacturers' instructions.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 53 g, Cholesterol 27.1 mg, Fat 7.2 g, Protein 7.2 g, SaturatedFat 4.4 g, Sodium 336.5 mg, Sugar 49.8 g
EASY-PEASY MANDARIN ORANGE ICE CREAM
This is quick, easy, and brings out your sweet tooth! I prefer maple syrup but you can use any kind of syrup according to your sweet tooth. Honey also works.
Provided by Little Cook
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 45m
Yield 3
Number Of Ingredients 3
Steps:
- Whisk orange juice, milk, and syrup together in a bowl. Pour into an ice-cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 82.6 g, Cholesterol 6.5 mg, Fat 2 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 43.6 mg, Sugar 74.5 g
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