I’ve always wondered how to make this, but never dared to try it. Aside from the recipe intimidating me, I don’t handle well with kitchen failures. Haha!
I don’t know how it happened, but I just woke up one day and decided to pack my courage up and pushed my limits to the test. I’m [beyond] happy that I did.
Pistachio Sans Rival
Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 70 minutes
For the meringue:
7 egg whites, room temperature
3/4 teaspoon cream of tartar
1 cup granulated sugar
1 cup pistachio, coarsely chopped
For the buttercream:
3/4 cup granulated sugar
1/2 cup water
9 egg yolks
1 1/2 cup unsalted butter, cubed
1/2 teaspoon vanilla extract
1 1/4 cups pistachios, chopped
1. Preheat the oven to 180ºF. Line two baking sheets with parchment papers. Draw four 6-inch circles on the paper, using a 6-inch plate as a guide, then turn the paper over so the circles are on the reverse side. Set aside.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed until frothy. Gradually add the sugar until stiff and glossy. Fold in the chopped pistachios.
3. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for an hour, or until golden.
4. Transfer to wire racks and cool for 5 minutes.
5. To make the buttercream, boil together the sugar and water until threadlike stage at 220˚F.
6. When the temp reaches 220˚F, beat the egg yolks at speed 6 in a stand mixer fitted with the whisk attachment. Beat until thick and fluffy.
7. Continue cooking the syrup until 240˚F. Reduce speed to low and slowly pour the hot syrup in a stream into the yolks. Stop pouring every 10 seconds or so and increase the speed to high, then switch it to low and drizzle in more syrup. Do this until all the syrup is incorporated. Beat until the mixture has cooled to room temperature, about 10 minutes.
8. When the mixture and the bowl no longer feel warm, switch to the paddle attachment and start adding the butter one cube at a time, mixing well in-between each addition. Add the vanilla and beat until creamy.
9. Fill the meringue layers with buttercream. Decorate top and sides with more buttercream then cover with the chopped pistachios.
Recipe adapted from Heny Sison