Cake, Lemon, Pistachio Meringue Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Praline
3/4 cup sugar
1 cup shelled unsalted pistachios
Meringue
5 large egg whites
1/2 tsp cream of tartar
1/2 cup sugar
1/2 tsp almond extract
1 cup icing sugar
Lemon Buttercream
4 oz white chocolate chopped
4 large egg whites
1/4 tsp cream of tartar
2 tbsp plus 2/3 cup sugar
3 tbsp water 1 tbsp corn syrup
1 cup butter
2 tbsp lemon juice
1 tbsp plus 2 tsp grated lemon peel
1 tsp vanilla extract
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Directions: |
Directions:Praline
Line a large baking sheet with parchment paper. Stir sugar and water in a small heavy saucepan and boil until it becomes a deep amber. Stir in pistachios and pour onto the lined pan. Cool and finely chop. Grind 1/2 cup to a powder.
Meringue
Heat oven to 250. Line 2 9" pans with parchment. Beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar and beat until stiff. Beat in the almond extract, icing sugar and 1/2 cup praline powder. Divide among the pans and bake until crisp, about 1 hour and 45 minutes. Cool
Buttercream
Melt the white chocolate. Beat the egg whites and cream of tartar to soft peaks. Gradually add the 2 tablespoons of sugar. Beat until stiff.
Combine the 2/3 cup sugar, 3 tsp water and corn syrup over high heat and boil until amber.With the machine running pour the syrup into the egg whites and beat for 4 minutes with an electric mixer. Beat in the butter 2 tbsp at a time and then the white chocolate, lemon juice, peel and vanilla. Beat until smooth.
Place a meringue on a platter. Spread with 1 cup of buttercream. Top with the other meringue and spread with the cream and spread buttercream on the sides of the cake. Press the praline onto the sides and make a border along the edge. Chill over night. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: Increase the buttercream by a half to cover the sides.
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