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Persian Pistachio Rose Cloud Sandwiches

A delightful treat that combines airy meringue and creamy rose-flavored filling, creating an exquisite dessert experience.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dessert, Tea
Cuisine: Middle Eastern, Persian
Keyword: Dessert Sandwich, Meringue, pistachio, Rose
Servings: 12 sandwiches
Calories: 150kcal

Ingredients

For the Meringue

  • 3 large large egg whites Approx. 100g, must be clean and at room temperature.
  • 100 g caster sugar Fine sugar to blend seamlessly.
  • 90 g powdered sugar To ensure meringue remains tender.
  • 90 g finely ground pistachios Provides nutty richness.
  • 1 tsp cornflour Keeps meringue light and stable.
  • small pinch salt Enhances flavors.

For the Cream Filling

  • 200 ml double cream Rich and luxurious filling.
  • 2 tbsp icing sugar Sweetens the cream filling.
  • 1/2 tsp rosewater Infuses the filling with floral notes.
  • optional 1 tiny drop of pink gel food coloring For a whimsical touch.

For Topping

  • Chopped pistachios For crunch and garnish.
  • Dried edible rose petals Enhances visual appeal.

Instructions

Preparation

  • Whisk the egg whites with a pinch of salt until soft peaks form.
  • Gradually add caster sugar, one tablespoon at a time, until thick and glossy.
  • Sift in powdered sugar, ground pistachios, and cornflour, and fold gently.
  • Prepare baking sheets with parchment paper and pipe small kisses or rounds of meringue.

Baking

  • Bake meringues at 120°C (250°F) for 90 minutes.
  • Leave the meringues to cool in the oven with the door slightly ajar.

Filling the Sandwiches

  • Whip the double cream to soft peaks, then mix in rosewater and icing sugar until light and spreadable.
  • Spread cream on one meringue and top with another to create a sandwich.

Finishing Touches

  • Sprinkle chopped pistachios and dried rose petals on top.
  • Chill in the refrigerator for 20-30 minutes before serving.

Notes

Ensure mixing bowls and utensils are clean to avoid problems with whipping the egg whites. Can be made ahead and stored in an airtight container.