Honey Parfait With Meringue And Pistachios Recipes

SALTED PISTACHIO MERINGUES

Steps:

• Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
• Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
• Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.

HONEY PARFAIT WITH MERINGUE AND PISTACHIOS

Steps:

• Line a 9 x 5 loaf pan with parchment paper with paper extending over the sides.
• Put pistachios and sugar in medium non stick skillet. Cook on medium heat stirring occasionally until sugar melts and turns brown.
• Pour from pan onto sheet of parchment paper. Cool to room temperature. Chop.
• In a large bowl, beat cream with an electric mixer on medium-high until stiff peaks form.
• In a medium bowl, whisk together egg yolks and honey.
• In another medium bowl, beat egg whites with an electric mixer on medium-high until stiff peaks form.
• With a rubber spatula, gently fold yolk mixture into cream.
• Gently fold egg whites into mixture.
• Gently fold pistachios into mixture.
• Pour half the mixture into prepared pan.
• Arrange meringue on top in a single layer, breaking some into chunks to fit.
• Spoon remaining mixture over meringues.
• Smooth top.
• Cover tightly with plastic wrap.
• Freeze until firm, at least 8 hours or overnight.
• To serve, loosen edges with knife and remove from loaf pan using parchment sling.
• Slice or dish out into glasses using an ice cream scoop.
• Enjoy!