Ingredients
Scale
- 1 cup shelled pistachios (finely chopped)
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (softened)
- 1 tsp pure vanilla extract
- 1 cup whipped cream (for topping)
Instructions
- Preheat the oven to 250°F (120°C) and line two baking sheets with parchment paper.
- Whip egg whites until soft peaks form, gradually adding granulated sugar until stiff peaks hold. Gently fold in powdered sugar.
- Pipe meringue into three circles on the prepared sheets and bake for 90 minutes until dry. Cool completely.
- Beat softened butter, vanilla, and pistachios together until smooth; spread between each meringue layer.
- Stack layers and top with whipped cream; garnish with crushed pistachios.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Philippine
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 29g
- Sodium: 56mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: For enhanced flavor, toast the pistachios before chopping. Substitute almonds or hazelnuts for a different nutty essence. Store leftovers in an airtight container for up to three days in the fridge.