Persian Pistachio Rose Cloud Sandwiches

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Why Make This Recipe

Persian Pistachio Rose Cloud Sandwiches are a delightful treat that combines the delicate flavors of pistachios and rosewater. These soft meringue desserts look beautiful and taste heavenly, making them a sweet addition to any gathering or a fancy dessert after dinner. If you’re looking to impress friends or family with a unique and flavorful dessert, this recipe is just the ticket!

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
• Optional: 1 tiny drop of pink gel food coloring
• Chopped pistachios
• Dried edible rose petals

Directions

1. Whisk the egg whites and salt in a bowl until soft peaks form. Slowly add the caster sugar while whisking until the mixture becomes thick and glossy.
2. Sift in the icing sugar, finely ground pistachios, and cornflour. Fold these into the meringue gently to keep it light.
3. Pipe the mixture into small kisses or rounds on a baking tray. Bake in the oven at 120°C (250°F) for 90 minutes. After baking, leave the meringues to cool in the oven with the door slightly open.
4. For the filling, whip the double cream in a bowl with the rosewater, icing sugar, and food coloring until it’s light and spreadable.
5. Assemble the sandwiches by spreading or piping the cream onto one meringue shell and pressing another on top.
6. Sprinkle the assembled sandwiches with chopped pistachios and dried rose petals. Chill in the fridge for 20–30 minutes before serving.

How to Serve Persian Pistachio Rose Cloud Sandwiches

You can serve these cloud sandwiches as a charming dessert for a special occasion or as a lovely treat with afternoon tea. They are beautiful garnished with a sprinkle of chopped pistachios and a few rose petals for an elegant touch.

How to Store Persian Pistachio Rose Cloud Sandwiches

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Store any leftover sandwiches in the refrigerator. It’s best to keep them in an airtight container to maintain their texture. Enjoy them within a couple of days for the best flavor and freshness.

Tips to Make Persian Pistachio Rose Cloud Sandwiches

• Ensure your mixing bowl is clean and free from any grease before whisking the egg whites to help them whip up properly.
• Fold gently when adding the dry ingredients. This keeps the mixture light and airy.
• Use fresh pistachios for the best flavor, and consider roasting them lightly for extra crunch.

Variation

You can customize these cloud sandwiches by using different flavors. For example, try adding a hint of orange blossom water instead of rosewater for a different floral note. You can also experiment with various nuts and toppings to suit your taste.

FAQs

1. Can I use other nuts instead of pistachios?
Yes! You can substitute other nuts such as almonds or hazelnuts for a different flavor.

2. How long do the meringues last?
The meringues can last up to a week if stored in an airtight container at room temperature. However, the filled sandwiches are best enjoyed within 2–3 days.

3. Can I freeze the meringue shells?
Yes, you can freeze meringue shells. Wrap them carefully in plastic wrap and place them in an airtight container. Thaw them before assembling with the cream.

Persian Pistachio Rose Cloud Sandwiches

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Delightful meringue desserts that combine the delicate flavors of pistachios and rosewater, making them a beautiful and heavenly treat for any occasion.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 6 sandwiches

Course: Dessert, Sweets

Cuisine: Persian

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

  

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For the meringues

• 3 large large egg whites Ensure the bowl is clean and free from grease.
• 100 g caster sugar
• 90 g powdered sugar Sifted prior to adding.
• 90 g finely ground pistachios Use fresh pistachios for best flavor.
• 1 tsp cornflour
• 1 pinch salt Small pinch.

For the filling

• 200 ml double cream
• 2 tbsp icing sugar
• 1/2 tsp rosewater
• 1 drop pink gel food coloring Optional.

For garnish

• Chopped pistachios For decoration.
• Dried edible rose petals For decoration.

Method

 

Preparation

1. Whisk the egg whites and salt in a bowl until soft peaks form.
2. Slowly add the caster sugar while whisking until the mixture becomes thick and glossy.
3. Sift in the icing sugar, finely ground pistachios, and cornflour, then fold these into the meringue gently.
4. Pipe the mixture into small kisses or rounds on a baking tray.
5. Bake in the oven at 120°C (250°F) for 90 minutes.
6. Leave the meringues to cool in the oven with the door slightly open.

Filling

1. Whip the double cream in a bowl with the rosewater, icing sugar, and food coloring until light and spreadable.

Assembly

1. Spread or pipe the cream onto one meringue shell and press another on top.
2. Sprinkle with chopped pistachios and dried rose petals.
3. Chill in the fridge for 20–30 minutes before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g

Notes

Store any leftover sandwiches in the refrigerator in an airtight container. Enjoy them within a couple of days for the best flavor and freshness.

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