🌿 Floral Pistachio Meringue Sandwiches with Whipped Rose Cream 💕
A romantic, airy treat that melts on your tongue and lingers like perfume.
Ingredients Pistachio Dacquoise Shells
100 g finely ground pistachios
100 g powdered sugar
30 g all-purpose flour
4 egg whites
100 g granulated sugar
Pinch of salt
Rosewater Cream Filling
200 ml heavy cream
2 tbsp powdered sugar
1½ tsp rosewater (culinary grade)
Optional: pink gel coloring for a pastel touch
To Finish
Crushed pistachios or dried rose petals
Powdered sugar for dusting
Airy, nutty meringue shells sandwich a whisper-light rosewater cream—the perfect blend of crunch and perfume in every kiss.
Instructions Make the Meringue Batter 💚 Preheat oven to 150°C (300°F). Whisk egg whites with a pinch of salt until soft peaks form. Gradually add sugar until glossy stiff peaks form.
Fold in Dry Mix 🥄 In a separate bowl, mix pistachios, powdered sugar, and flour. Gently fold into meringue without deflating.
Pipe the Shells 🔄 Transfer to a piping bag and pipe small rounds onto parchment. Smooth peaks with a damp finger. Bake for 25–30 minutes until dry and lightly golden. Cool completely.
Whip the Filling 🌸 Beat cream with powdered sugar until soft peaks form. Add rosewater and optional color. Chill until ready to use.
Assemble the Kisses 💋 Pipe or spoon the cream onto the flat side of one shell and sandwich with another. Decorate with a dusting of sugar, chopped pistachios, or petals.
Recipe Details Prep Time: 25 min Cook Time: 30 min Cooling & Assembly: 30 min Servings: 10–12 sandwich kisses Difficulty: Intermediate
Why You’ll Love It The melt-in-your-mouth texture and soft rose fragrance feel like a Parisian dream.
Pistachio and rose is an unbeatable match of nuttiness and floral grace.
🌸 These aren’t just cookies—they’re edible heirlooms.
Crackling shells dusted with sugar, wrapped around clouds of rose cream—they’re kisses made of petals and air.
