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–+ servings

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
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 sandwiches
Course: Dessert, Sweets
Cuisine: Persian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

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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