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Floral pistachio meringue sandwiches with whipped rose cream on a decorative plate
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Floral Pistachio Meringue Sandwiches with Whipped Rose Cream

Light and airy meringue shells infused with pistachio and rosewater, filled with luscious whipped rose cream, perfect for elegant gatherings.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Afternoon Tea, Dessert
Cuisine: Fusion, Mediterranean
Keyword: Elegant Dessert, Floral Dessert, Meringue Sandwich, Pistachio Meringue, Rose Cream
Servings: 8 servings
Calories: 150kcal

Ingredients

Meringue Ingredients

  • 100 g finely ground pistachios Provides both flavor and a vibrant green hue.
  • 100 g powdered sugar Creates a melt-in-your-mouth sweetness.
  • 30 g all-purpose flour Adds structure to the meringue.
  • 4 large egg whites The heart of the meringue.
  • 100 g granulated sugar Provides stability and sweetness.
  • 1 pinch salt Enhances overall flavors.

Whipped Rose Cream Ingredients

  • 200 ml heavy cream Forms the base of the whipped cream.
  • 2 tbsp powdered sugar Sweetens the cream.
  • 1.5 tsp rosewater Infuses a delicate floral note.
  • Optional: pink gel coloring for a pastel touch Adds a whimsical appearance.
  • Crushed pistachios or dried rose petals for finishing Decorative touch.
  • Powdered sugar for dusting Adds a sweet finish.

Instructions

Preparation

  • Preheat the oven to 150°C (300°F).
  • Whisk the egg whites with a pinch of salt in a clean bowl until soft peaks form, then gradually add granulated sugar until glossy, stiff peaks are achieved.
  • In a separate bowl, mix together the finely ground pistachios, powdered sugar, and all-purpose flour.
  • Gently fold the dry mixture into the whipped egg whites until just incorporated.
  • Transfer meringue into a piping bag and pipe small rounds onto parchment-lined baking sheets.
  • Bake for 25-30 minutes until the meringue is dry and pale golden. Leave in the oven to cool.

Whipping Cream

  • Beat the heavy cream with powdered sugar in a chilled bowl until soft peaks form.
  • Add rosewater and optional pink gel coloring, mixing until just combined.

Assembly

  • Take one meringue shell and pipe or spoon a generous amount of whipped cream onto the flat side.
  • Sandwich it with another shell, gently pressing them together.
  • Dust with powdered sugar and sprinkle with crushed pistachios or dried rose petals for decoration.

Notes

For best results, use clean and dry utensils when whipping egg whites. Store leftover meringue shells in an airtight container for up to a week.