Recipe

Pistachio and raspberry mignardises

Nov 30, 1976 1:00pm
  • 30 mins cooking
  • Makes 24 Item
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Ingredients

Pistachio and raspberry mignardises
  • 185 gram butter
  • 6 egg whites
  • 1 cup (120g) ground almonds
  • 1 1/2 cup (240g) icing sugar
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1 tablespoon unsalted shelled pistachios, chopped finely
  • 100 gram fresh or frozen raspberries

Method

Pistachio and raspberry mignardises
  • 1
    Preheat oven to 180°C/350°F. Grease two 12-hole (1-tablespoon/20ml) mini muffin pans.
  • 2
    Melt butter; cool. Whisk egg whites in a medium bowl until frothy. Add butter, ground almonds, sifted icing sugar and flour; stir until combined.
  • 3
    Spoon mixture into pan holes; sprinkle with nuts, top each with a raspberry.
  • 4
    Bake about 15 minutes. Stand mignardise in pans for 5 minutes before turning, top-side up, onto a wire rack to cool.

Notes

Mignardises date back to 18th century France, when pastry chefs baked small treats at the end of the day in the low residual heat of their ovens. The name comes from an old French word meaning `cute', `pretty' `graceful'. They are served at the end of the meal to extend the pleasure of the evening.

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