- 1 pinch himalayan pink salt, fine
- 6 egg whites
- 150gm icing sugar (gluten free)
- 150gm raw sugar (powdered in a blender, close to icing sugar consistency)
- 40gm pistachio meal
- 25gm dried cranberries
- 1/4 teaspoon cardamom, ground
Warm up oven to 110 celcius
Beat egg whites and salt until half stiff.
Add sugars and cardamom powder (make from powdering pods in a blender).
Whisk at high speed until stiffer. Your mixture should be glossy and once you spoon some out, a spike should remain up.
In a blender, powder pistachio meal and dried cranberries.
With a tablespoon, on a baking tray, put egg mixture. You can choose the size of your meringue and adjust cooking times accordingly, I did roughly one and a half tablespoon drops.
Sprinkle pistachio and cranberry powder over drops.
Cook in the oven for 2 hours to 2 and a half hours. Reduce heat to 90 celcius after one hour.
Meringue should be hardened on the outside and still soft inside. They’ll get harder as they cool down.
Recipe Created By Chefs Anne-lyse and Daniele