GF Pistachio Meringue Cake
 

• Adjust oven rack to middle position and preheat the oven 30 minutes before baking to 170°C (340°F).
   
• Line and lightly grease the sides and bottom of a 23 cm (9 inch) springform pan with butter. Take a spoon of sugar and evenly coat the sides by rotating and tapping, and line the bottom with parchment paper for a flawless release. If using a loose-bottomed pie pan As I do, brush the sides with butter and chill in the freezer for five minutes to firm up. It's a bit trickier due to the pan's design. Then, take a spoon of sugar and evenly coat the sides by rotating and tapping. Grease the bottom and line with parchment paper for a flawless release. 
   
• Baker’s Note: In this recipe, I use custard powder. I use a Swedish brand called Ekströms Marsan but you can also use Bird's Custard Powder, or you can use cornstarch. The custard powder will give it a little bit more vanilla flavor, which is why I love using it. Either way, whether you’re using custard powder or cornstarch, it helps stabilize the meringue and gives the cake a slightly chewy texture. It also provides structure and helps the gluten-free cake maintain its shape.
   
• Pistachio Note: For this recipe, it's important to use raw pistachios. I prefer to buy my raw pistachios from a local store that imports them from Iran because they taste better and have a vibrant green color with the skins already removed. Do not use salted pistachios, as they will not produce a delicious result. If you can't find pistachios with the skins removed, you can use raw pistachios with skins, but be aware that the color and texture might vary slightly.
   
• If using a Grinder: Grind 300 grams of raw pistachios using a grinder attachment. As you grind, there will always be some coarsely ground pieces left. In my case, about 50 grams were coarsely ground, and 250 grams were very fine. Measure out 250 grams of the finely ground pistachios (pistachio flour) and combine with 60 grams of custard powder, and set aside. The remaining coarsely ground pistachios (about 50 grams) can be added at the end for texture.
   
• If using a Food Processor or Vitamix Blender: Add 300 grams of raw pistachios along with 60 grams of custard powder. Process until you achieve a mixture that is mostly fine with some coarse pieces for texture. About 7 to 10 seconds!
   
• Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
   
• Put 130 grams of egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy and at stiff peaks, gradually add 250 grams of powdered sugar one tablespoon at a time over 3 to 5 minutes to make a very shiny and stiff meringue.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the pistachio custard powder mixture, add the remaining coarsely ground pistachios and a pinch of fine sea salt flakes.
   
• Scoop the pistachio meringue mixture into the prepared springform pan, loose-bottomed pie pan, or cake ring and use your offset spatula to spread it evenly.
   
• Bake in the center of the oven until lightly puffed and set, about 25-35 minutes for a 23 cm (9 inch) springform pan. You will know it's done when you can smell the toasted pistachios. Check for doneness by touching the top to ensure it is firm. Because every oven is so different, baking time can vary. I always use an oven thermometer, so my cake is always done at 25 minutes whenever I use this size of pie pan. Be sure to touch the top to make sure it's firm. It will firm up more as it cools, but you want to ensure it's not underbaked, as it will otherwise lose its structure.
   
• After baking the pistachio meringue cake, let it cool completely on a wire rack.
   
• For best results, before topping with any filling of your choice. wrap the cooled cake layer in a zip-lock bag and pop it in the freezer for about 1 hour to firm it up and prevent cracks. If a freezer isn't an option, the fridge can work too, but for best results, go for the freezer. This extra step is optional, but it's a pro move for a perfect finish.
   
• If not used right away, wrap the cake layer in a zip-lock bag and leave it at room temperature for up to 2 days, or store in the fridge. This cake holds up great in the freezer for many months.
   
• This GF Pistachio Meringue Cake You can top them with my silky ganache recipe and add some raspberries for a delightful treat. It’s excellent to use as a crust for ice cream cake. You can just pour the ice cream batter over the This GF Pistachio Meringue Cake and freeze it for up to two months. Another great option is to top it with my strawberry meringue and some fresh fruit. Be aware that the strawberry ganache can make the cake a bit soggy and more moist instead of chewy and goeey over time if left on for too long. For best results, it's ideal to add the strawberry ganache on the day it is served, This way, you ensure the cake maintains its chewy and goeey texture.
   
• Leftovers can be stored in the fridge, but enjoy the cake with a cream based filling within a day for the best experience, if you topp it with my silky ganache, if stores in the fridge it will be good for at least 3 days.

For step by step pictures of how to make
GF Pistachio Meringue Cake
Click here