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Summer's Best Flourless Pistachio Strawberry Meringue

At this point, it’s a given that I will make a new meringue recipe at least once a year! If I had a visual or a taste represent the summer of 2023, for me it would be this dessert. It also represents my summer - sweet, hearty, fun yet with a whole lot of risk!

So yes, my dessert of the summer of 2023 was a pistachio infused strawberry meringue topped with a strawberry cream cheese, sliced strawberries and crushed pistachios…. You might be able tot ell form my excitement when I shared it on my instagram here! Lots of risks were taken and it’s safe to say they all paid off. I folded in crushed pistachios in the actual meringue (never added nuts in the meringue mix so I was very worried about the consistency).

It actually started off as a simple strawberry meringue, and then once I confirmed none of my guests had nut allergies, I started thinking ‘hmmm what nut goes well with strawberries?’ In my opinion, they all do. but I hadn’t done anything with pistachios recently so here we were! ready for yet another strawberry meringue experiment.

The other thing I really like about this recipe is the strawberry cream cheese. I typically make extra so I can slather it over a bagel or use it as a swet dip for some of my salty crackers or pretzel crisps. So yum!

I also tried a new method for cooling the meringue. I left it to cool in the oven for 60 mins with the oven door shut, and it came out perfect! It tasted perfect too if my friends and family weren’t scamming me with their feedback. I mean the kids said it was good and you don’t get more honest feedback than immediate response when you ask a child “how does it taste?” Who am I kidding? I tasted it and it tasted pretty amazing to me as well!

So, a few tips for you when you make this. Fold (do not whip) the vinegar into the meringue. The hollow in the shape should be a bit shallow (the filling is not heavy) and leave the oven closed until the full 60 minute cooling period is complete (this is very important!!!).

Okay so, try it, and remember to let me know what you think! The best thing about meringues is they don’t have to look perfect and mine look slightly different every time. Isn’t hat the fun in it, though? So I’m looking forward to seeing all the various shapes and forms you come up with!

Summer's Best Flourless Pistachio Strawberry Meringue

Yield: 8-12

Author: Mae

Prep time: 2 H & 30 MCook time: 1 H & 45 MTotal time: 4 H & 15 M

Enjoy a delicious summertime treat with this flourless strawberry meringue recipe. Perfectly sweet and light as air, this strawberry meringue has an added crunch from pistachios. Try it today for a memorable dessert experience!

Ingredients

Meringue

6 egg whites
1.5 cups granulated sugar
1 teaspoon white vinegar
1/2 cup crushed pistachios (+ more for garnishing)
Slices strawberries for garnishing

Strawberry Cream Cheese

227g (8 oz) Cream Cheese (1 pkg.)
2 tablespoons sugar
1 cup strawberries

Instructions

To bake the meringue

Pre-heat oven to 140°C.
For 2 separate meringues, draw a circle on the underside of each parchment paper sheet to mark the desired shape for the meringue. Line 2 baking trays or a large one with the parchment papers, ensuring the penciled sides face down on the tray.
Place egg whites in the bowl of a stand mixer and beat using the whisk attachment until soft peaks form.
Gradually add sugar a little at a time, making sure to beat well to mix after each addition.
When the mixture is thick and glossy, slowly fold in the white vinegar.
Slowly and deliberately fold in the crushed pistachios into the mixture, mixing just until the nuts are well distributed across the mixture
Transfer the mixture to the prepared baking tray and, using a large spatula, form into a round shape with a slight hollow in the middle (where the topping will sit).
Place in pre-heated oven and bake for 1 hour 15 minutes. Turn off the oven and allow the pavlova to cool in the oven for at least one hour. Leave the oven door closed until the oven has completely cooled.

To make the strawberry cream cheese

In a blender or smoothie maker, blend the cream cheese and strawberries
Add sugar and blend for one minute or until fully incorporated

To Assemble

Layer your meringue pieces by first adding a generous dollop of strawberry cream cheese on the first meringe
Gently place the second meringue on top and generously pour the remaining cream cheese
Garnish with sliced strawberries and crushed pistachios