Blackberry-Pistachio Meringue Baskets

Hi everyone. This is a great individual dessert recipe. I'm so bad with putting recipes on the blog. A few friends have asked me for the recipe so here it is.

         Ingredients:

Meringue Baskets
3 egg whites
1 cup sugar
pinch, cream of tartar 
Pistachio Cream:
2 cups heavy cream
1/2 cup sugar
3 tbsps pistachio instant pudding and pie filling 
1 tbsp vanilla extract
Blackberries, or whatever other berries you'd like to have 
Chocolate Ganache
50 grams chocolate, finely chopped
50 mls heavy cream, almost boiling


Directions:
Prepare a pastry bag, fitted with a plain round 1/4 tip, or a star tip. Drape the pastry bag over a tall glass. Line a baking sheet with parchment paper, set aside.
1. Preheat oven to 270F (or the lowest temp your oven goes to)
2. Beat egg whites. When they have tripled in volume, look white and foamy, start adding the sugar, one tablespoon at a time. Continue whipping for about 10-15 minutes, until the meringue is thick, white and glossy. It should stay in place if you put the bowl upside down.  
3. Transfer the meringue into a prepared pastry bag.
4. On prepared parchment paper, make 1 to 2 inch circles, by piping out a swirl, then go around the edge once, creating a ‘rim’ to the basket.
5. Bake for 2-3 hours at 270F. Make sure the meringues are dry before you remove them from the oven. To check, remove one meringue from the oven and let it cool. If it feels weightless and when you knock on it, it sounds hallow, then it’s ready. If not, just place it back in the oven and let it finish drying.
Chocolate Ganache
6. When the meringues have baked, pour the hot heavy cream over the chopped chocolate, and let sit for 1-2 minutes. Mix until smooth. Drizzle on the inside of each meringue baskets.
7. For the cream: whip the chilled heavy cream and vanilla extract until thick and smooth, add the sugar, then the pistachio instant pudding and pie filling. Mix until firm. Be careful not to over mix.
8. Spoon the pistachio cream into each meringue basket.
9. Top with fruit. Serve immediately, or no later than a few hours so that the cream stays in tact.
         


 Blessings,