It’s unbelievable how time flies. A year ago on the tenth of July I blogged my first recipe. My little babay, Domi’s Bake Farm, is now one year old and this has to be celeberated properly. But how? Do I organize a contest with lots of prizes or do I spend this day in a more private way? It took me some time to decide. Although I would have loved to give you nice little presents for your loyalty, I opted for a small celebration with my loved ones instead. And when inviting guests for an afternoon coffee party, you need a cake. I didn’t want an ordinary birthday cake with a candle on top. No! I baked this meringue garnished with fresh strawberries and a pistachio cream.

Meringue garnished with fresh strawberries and pistachio cream

Some nice red flowers

I have to admit the actual cake differs quite a bit from that one in my head (which is very often the case). I wanted a snow-white meringue which would sparkle with the red strawberries and the light green pistachio cream. But some things never turn out the way you expect. I wasn’t satisfied with the crunchiness of my meringue, so I raised the temperature and left them in the oven for a few more minutes. And…well..before I knew what was happening, my meringue went from white to brown.The desired colour effect was gone, but it turned out to be a true work of art nonetheless.

Meringue with fresh strawberries and pistachio cream

Meringue with fresh strawberries and pistachio cream

If you trust the taste buds of my guest and me, and if brownish meringue is as appetizing for you as the white one, you can try out my recipe:

Rezept drucken
Meringue with strawberries and pistachio
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
servings
Ingredients
for the meringue
for the filling
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
servings
Ingredients
for the meringue
for the filling
Instructions
  1. Beat the egg whites together with the salt until stiff. Sift the powdered sugar together with cornstach and let it trickle into the meringue. Beat until stiff peaks form. Then fold in the lemon juice.
  2. Preheat your oven to 266F (130°C). Draw three big rectangles onto parchment paper (I used a flyer from a delivery service as a template. They are quite big but you can drwa smaller rectangles. Put the parchment paper onto your baking tray and spread the meringue accordingly.
  3. Bake the meringue for about an hour (The surface of it should be crunchy otherwise you might have difficulties while removing the paper).
  4. Chop the pistachios (they need to be as fine as possible, so use a food proessor). Mix creme fraiche and yogurt together, add the chopped pistachios and season it with sugar. If you want, you can add a tiny drop of green food colouring to create a light greenish colour.
  5. Wash and chop the strawberries
  6. Start stacking. Put the first meringue rectangle on your plate and spread pistachio cream and strawberries onto it. Put the second meringue layer on top and spread the rest of the cream and the strawberries over it. Top it with the last rectangular meringue
  7. Finally, you can garnish the top with powdered sugar, strawberry sauce and chopped pistachios.
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If you prefer white meringue, stay tuned. It won’t be the last time I tried this recipe. Or maybe you have some ideas for me? Just let me know.

Meringue with fresh strawberries and pistachio cream from above

Before letting you go, I have a teeny-weeny knickknack for you: I will finally offer a newsletter. It’s outrageous that you had to wait a year for something like that. I hope this will give joy to some of you.

Meringue with strawberries and pistachio cream

With this in mind,

I am looking forward to a few more years with you, my loyal readers.