Mini Pistachio Sansrival

Ingredients: 

Meringue:

• 70 g Pistachio, chopped
• 30 g All Purpose Flour
• 115 g Egg Whites
• 3 g Cream of Tartar 
• 100 g Sugar

Icing and Filling: 

• 500 g BAKER'S DELITE BUTTERY WHIP CREME
• 250 g MLEKOVITA UHT FULL CREME MILK
• 250 g Pistachio, chopped 

 

Procedure:

1. Preheat the oven to 150 °C
2. Prepare baking sheets with the parchment paper, create small
    rings. 
3. To make meringue, mix chopped pistachios and all purpose flour
    in a bowl and set aside. Beat egg whites with cream of tartar at
    medium speed for 1 minute, gradually adding sugar. 
4. Switch mixer to high speed and continue beating for 2 minutes
    or until medium peaks form. Fold flour/nuts mixture to the
    beaten egg whites using a rubber spatula until well combined. 
5. Pipe the mixture into rings and spread evenly.
6. Bake for 30-35 minutes or until dry. 
7. For filling and frosting, follow the product instruction of Baker's
    Delite Buttery Whip Creme.
8. To assemble cake, peel off the parchment from the bottom of
    meringue disks. Place the first meringue disk on a cake board.
    Repeat this procedure with remaining three meringue disks and
    icing. Cover the top of the cake and sides with icing. Sprinkle
    with pistachios.