Ingredients
Scale
- 200 grams pistachios, finely ground
- 120 grams powdered sugar
- 80 grams cake flour
- 4 large egg whites, at room temperature
- 100 grams granulated sugar
- 4 large egg yolks
- 250 grams unsalted butter, softened
- 1 teaspoon vanilla extract
- 100 grams pistachio paste
- 150 grams sugar
- 50 milliliters water
Instructions
- Preheat your oven to 240°C (465°F) and line a baking sheet with parchment paper, placing 7-inch pastry rings on top.
- In a food processor, pulse the pistachios until finely ground and combine them with powdered sugar and cake flour in a mixing bowl.
- In a stand mixer, whip the egg whites until foamy before gradually adding granulated sugar; continue whipping until stiff peaks form.
- Gently fold the pistachio mixture into the whipped meringue in two additions using a spatula, taking care not to overmix.
- Spoon the batter into prepared pastry rings and bake at 180°C (350°F) for about 15 minutes until lightly golden brown around the edges.
- Allow the layers to cool inside the oven for about an hour to prevent cracking from sudden temperature changes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 20g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg