Pistachio "Meringotti" (meringue biscuits)

Discover the magic of Pistachio Meringotti, a Sicilian dessert that blends the lightness of meringue with the intense flavor of pistachio. These little morsels of happiness are enriched with Sciara "Oro" Pistachio Cream, for a gluten-free and lactose-free treat. An explosion of flavor in every bite.

Ingredients

2 egg whites
1/2 sachet of baking powder
200 g of pistachio flour (chopped pistachios)
150 g of sugar
Sciara "Oro" Pistachio Cream
150 g Sciara Chopped Pistachio + a little for decoration

Procedure

Begin the preparation of our Pistachio Meringotti by beating the egg whites until stiff with electric whips.
Still with the whips in action, gradually add the sugar.
Incorporate the Pistachio Flour, Chopped Pistachio and baking powder.
Mix gently and in bottom-up motions so as not to disassemble the dough.
Using two spoons or a sac-a-poche, arrange clumps of the mixture on a baking sheet lined with parchment paper.
Bake the Pistachio Meringotti in a static oven preheated to 150°C for 40 minutes.
Let cool, then decorate each Meringotti with a teaspoon of "oro" Pistachio Cream and Chopped Pistachio.

Doses

20 pieces

Prep.

20 min.

Cooking

40 min.

Difficulty

Medium

Sciara Products Used

Crema di Pistacchio senza latte - La Oro

Granella di Pistacchio

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Nutrition table per 100g*

Calories

475 Kcal

Fats

23 g

Carbohydrates

65 g

Protein

11 g

*Values are indicative only and may vary greatly depending on the specific food manufacturer, method of preparation and other factors.

SHARE THE RECIPE

The basis of our Pistachio Meringotti is Meringue, a magical dessert popular especially in the kitchens of Italy, France, Switzerland, Poland and Morocco. The origin of this dessert dates back to 18th-century Switzerland and to an Italian confectioner who moved to Meiringen and created them for the love of Princess Marie, betrothed to King Louis XV.

Since then this dessert has come a long way. Here, there is no pastry school that has not adopted meringue among its recipes, even creating tantalizing variations such as Meringotti.

And here in Bronte a new magic is born, meringue meets Pistachio to give birth to a mouth-watering all-Sicilian variation: Pistachio Meringotti covered with delicious Pistachio Cream. Chiara of kucinadikiara made them for us.

Are you tickled by the idea but are gluten or milk intolerant? No problem, thanks to the use of Sciara "Oro" Pistachio Cream this version of Pistachio Meringotti is Lactose and Gluten Free.

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