You can never have too many hor d'oeuvre recipes, so give Meringue Head to the store and pick up eggs, roasted, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, take a look at these similar recipes: Lemon Meringue Pie, Family Stories and Meringue Tutorial, Lemon Meringue Pie, Family Stories and Meringue Tutorial, and Meringue II.
Make pistachio cream: Finely grind pistachios with 1 cup superfine sugar in a food processor.
Add 1/2 cup milk and puree to a thick paste and transfer to a bowl.
Whisk together 2 tablespoons superfine sugar and remaining milk in a deep skillet and bring to a bare simmer (milk should steam but not bubble). While milk is heating, beat egg whites in a mixer fitted with the whisk on high speed until they hold soft peaks. Gradually beat in remaining superfine sugar until meringue holds stiff peaks.
Using a large oval-shaped spoon, form 8 meringue "eggs" gently dropping them as formed into the simmering milk mixture. Keep the milk at a low simmer. Poach the meringues until set on the bottom, about 2 minutes, then carefully turn over and poach until set throughout, about 2 minutes more.
Transfer with a slotted spoon to a plastic-wrap-lined baking pan and refrigerate until ready to serve. Repeat with remaining meringue to make 8 more eggs.
Whisk together the 8 yolks with the pistachio cream and almond extract. Slowly add 1 cup of poaching liquid to the yolk mixture, whisking constantly. Slowly whisk mixture into the poaching liquid. Cook custard over moderately low heat, stirring constantly until it's the thickness of heavy cream, about 180 degrees F on an instant-read thermometer. Do not overcook.
Assemble dessert: Melt chocolate in a small metal bowl set over a small saucepan of barely simmering water, stirring constantly, until smooth or melt in microwave.
Pour custard into 8 shallow bowls or rimmed plates and arrange meringues on top.
Drizzle chocolate over meringues and custard.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ballatore Rosso Red Spumante. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 8 dollars per bottle.
Ballatore Rosso Red SpumanteThe vibrant, ruby color of Ballatore Rosso Red Spumante makes it a captivating sparkling wine. Inviting aromas reminiscent of blackberries and citrus form a delightfully complex bouquet. Well-balanced and rich in varietal character, this sparkling wine refreshes by combining flavors of raspberries and cherries providing a crisp, clean finish.While spumantes are traditionally enjoyed with desserts, Ballatore Rosso Red Spumante is an elegant and festive companion for any occasion.Alcohol: 8.20%