Sans Rival Recipe

pistachio sans rival

By: Heny Sison

MERINGUE

7 large Egg Whites

3/4 tsp Cream of Tartar

1 c Sugar

1 c Pistachio, coarsely chopped

Preheat oven to 275 degrees F.

Beat together egg whites, cream of tartar and sugar 
until stiff but not dry.

Fold in nuts.

Divide mixture on 4-9" x 1/2" round pans lined with parchment paper.

Bake in the preheated oven for 1 hour or until golden.

Transfer to wire racks.

Cool in the pans for 5 minutes.

Invert then carefully remove the parchment paper.

Completely let cool on wire rack.

BUTTERCREAM

3/4 c Sugar

1/2 c Water

9 Egg Yolks

3/4 c Butter

3/4 c Margarine

1/2 tsp Vanilla Extract

1 1/4 c Pistachio for decoration

Boil together sugar and water until 220 degrees F.

Beat egg yolks at speed 6 until thick and fluffy.

Continue cooking the syrup until 240 degrees F.

Pour hot syrup in a stream.

Beat until cold.

In another bowl, beat the butter and margarine compound until light.

Add egg yolk mixture then the vanilla.

Beat until creamy.

Use this to fill the meringue layers.

Decorate top and sides with more buttercream.

Sprinkle with pistachio nuts all over.

Freeze.

You can use other nuts for the variety... cashew, macadamia, almond.