OK I didn’t know neither. But let me ask this as I love pistachio, does the merengue keeps its airyness with the pistachio blended in? Also yours looks amazing!
Pistachios actually blend beautifully into creams without ruining the texture - just make sure theyre ground super fine (almost to a paste) or you’ll get that grainy mouthfeel that ruins the lightness.
OK I didn’t know neither. But let me ask this as I love pistachio, does the merengue keeps its airyness with the pistachio blended in? Also yours looks amazing!
That part is cream, not merengue
Merengue can be used instead of the sponge cake (we didn’t). The cream itself is a dense cream with mascarpone and gelatine.
Pistachios actually blend beautifully into creams without ruining the texture - just make sure theyre ground super fine (almost to a paste) or you’ll get that grainy mouthfeel that ruins the lightness.