New Idea – March 19, 2018

B E INSPIRED!

NEW

FOOD

IDEAS

53

Serves 8, Prep 25 mins, Cook 30 mins

¾ cup pistachio kernels

6 egg whites, at room

temperature

1½ cups caster sugar

600ml tub thickened cream

1 tsp vanilla bean paste

350g jar lemon curd

Halved fresh strawberries,

to decorate

1 Trace two 22cm circles onto

two sheets baking paper. Place

trace-side down onto 2 greased

oven trays.

2 Scatter nuts over a separate

oven tray. Cook in a moderate

oven (160C) for about 7 minutes,

until lightly toasted. Cool. Process

nuts in a food processor until

finely chopped. Reserve 1 tblsp.

3 Beat egg whites in a large

bowl of an electric mixer until

soft peaks form. With motor

operating on a medium to high

speed, add 1 tblsp sugar at

a time, beating between each

addition until sugar is dissolved

and mixture is thick and glossy.

Fold in nuts until just combined.

4 Divide mixture evenly between

prepared circles, spreading to

the edges.

5 Cook in a moderate oven

(180C) for about 30 minutes, or

until dry and crisp. Turn off oven.

Leave to cool in oven with door

ajar, for 1 hour. Remove. Cool

completely.

6 Beat cream and vanilla in

large bowl of electric mixer until

soft peaks form.

7 To assemble, sandwich

meringues together with half the

curd and half the cream on a

serving plate. Spread remaining

curd then cream over top.

Decorate with strawberries.

Sprinkle with reserved nuts.

Photos: Andre Martin. Styling: Janelle Bloom. Food preparation: Jane Ash. Recipe development: Mel Burge.

Lemon Pistachio Dacquoise

THIS LUSCIOUS LEMONY DESSERT WILL BE

THE SHOW-STOPPER AT ANY PARTY

Meringues can be

made up to one day

ahead. Store in an airtight

container in a cool place.

Dacquoise can be assembled

up to several hours ahead.

Keep, covered, in the

fridge.

TI P