8 Egg Whites
1 cup sugar
1/2 cups unsalted pistachios, finely chopped (you can also use, chopped almonds and cashew)
8 Egg Yolks
1 cup sugar
½ cup water
1 tbsp. corn syrup (light or dark it doesn’t matter)
1 lb. butter
½ cup chopped pistachios
Pre-heat oven at 300ºF. Line two – 9×14 cookie sheets with non-stick foil and spray using PAM Butter Flavor Baking Spray.
Beat egg whites until stiff and foamy. Gradually add 1 cup of sugar, beating continuously, until soft peaks are formed. Add finely chopped pistachios.
Pour mixture into two sheets and spread evenly. Bake for another 1 hour. Switch trays every 20 minutes. Remove from the oven and set aside to cool.
Put 1 cup sugar, ½ cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring (about 20 min). When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and let it cool.
Beat egg yolks until lemon colored add syrup little by little, beaten well. Cream butter and when syrup mixture is sufficiently cool. Add little by little while continuing to cream.
To assemble, cut the meringue using 8x8x pan as your guide or you can use any baking dish you want. (I always use 8×8 to make 5-6 layers out of the two sheets of meringue) Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer with more butter mixture and sprinkle with chopped pistachios. Freeze at least 2 hours before serving.
Can be store in the freezer up to 3 months.