These crispy, chewy little treats are filled with gently whipped chocolate pistachio ganache and are just divine; the saltiness of the nuts and the bitterness of the dark chocolate create the perfect foil for the sweetness of the meringue. A little effort is required but I promise it’s worth it!
Recipe makes enough ganache to fill 12 mini meringues
You will need 24 baked chewy centre mini meringue shells (little bite sized ones look fantastic); I’ve included the ingredients below but to avoid repetition will direct you to the recipe for chewy centred meringues for the method…sorry if this means you’re flip-flopping between pages.
For the Meringue
4 large egg whites
A small pinch of salt
250g caster sugar
2 teaspoons cornflour
½ to 1 teaspoon vanilla extract
1 teaspoon white wine vinegar
(For meringue method, see here)
For the ganache
100g good quality dark chocolate
50g (yes, by weight!) double cream
A small handful of finely chopped salted pistachio nuts
50g good quality dark chocolate
A sprinkling of finely chopped salted pistachio nuts
If you’ve not already spotted it, the method for making the meringues is here; what follows is how to make the filling:
Chop 100g chocolate into small pieces and place into a bowl.
Warm the cream and pour over the top. The cream doesn’t need to boil, or even simmer – just a bit hotter than is comfortable for your (clean) finger is fine.
Leave to sit for a minute or two then mix until the chocolate has melted and you have a smooth glossy mixture.
If the cream cools before the chocolate has fully melted, put the bowl over a pan of hot water and continue to mix until everything’s lump free.
Allow to cool for several hours – it needs to be at room temperature to whip.
Beat until texture and colour become lighter (see helpful picture with ‘before’ ganache at the top of the beaters and ‘after’ at the bottom) . Go as fluffy as you wish but don’t go too far – once you reach a milk chocolate colour you should stop. I stopped a bit before that because I wanted to.
Fold in the small handful of chopped pistachios.
Carefully pipe a layer of ganache onto a meringue shell then gently place another shell on top, creating a sandwich. Use a slight twisting motion to set the tops onto the ganache – don’t push or your meringue shells will collapse!
Place on a rack.
Melt the remaining 50g chocolate and drizzle over the meringue sandwiches.
Sprinkle with remaining chopped pistachios and leave to set.
Try not to eat them all. At once.