Ingredients
Meringue
5 egg whites, at room temperature
1 cup plus 2 tablespoons sugar
1 T rosewater
1/2 cup unsalted pistachios, finely chopped
Whipped Cream:
1/3 c Raspberries
Rosewater (to taste)
1/2 pint heavy whipping cream
2 T sugar
2 c Raspberries for garnish
Preparation
Meringue
Preheat the oven to 250°. Beat the egg whites with a T of sugar until soft peaks form. Beat in the rest of the sugar, 1 tablespoon at a time, until firm peaks form. Add the rosewater and continue to beat at high speed until the meringue is thick and glossy, about 2 minutes longer.
Fold in the finely chopped pistachios and glop mixture into a prepared springform or tart pan.
Bake for 1 hr 15 min.
Whipped Cream:
Whip cream, rosewater and raspberries, adding sugar gradually until stiff.
Serve cream on top of meringue with berries poured over.
