Light, crisp meringues are paired with fresh orange segments, creamy yoghurt cream and pistachio. Prepare the components separately and assemble the dessert just before serving so the meringue stays crisp.
This dessert is all about contrast: the meringues are light and crisp, the yoghurt cream is soft and rich, and the orange adds juice and a bright note of acidity. Coarsely chopped pistachios make each bite a little nuttier and add extra crunch. Since each component keeps its own flavour and texture, the cream doesn’t need to be heavily sweetened. Full-fat Greek yoghurt gives it enough body alongside the whipped cream; a little orange zest brings the citrus flavour of the fruit through in the cream too.
Oranges are widely available in the Netherlands, especially during the colder months, but good ones can be found year-round. Choose fruit that feels firm and has fragrant skin. A juicy orange is ideal for the segments, while a thick peel makes it easier to cut the segments neatly away from the membranes. For the zest, use only the coloured outer layer: the white pith underneath can taste bitter. If the oranges aren’t good, the same combination works with blood oranges or mandarins; taste the fruit and adjust the amount of icing sugar in the cream slightly if needed.
For a fine meringue, it’s important to use clean, grease-free equipment: even a trace of fat can stop the egg whites from whipping up properly. Add the sugar gradually and whisk until the mixture is thick and glossy, giving the sugar time to dissolve. Drying slowly at a low temperature gives the little meringues a dry, brittle exterior without colouring them too quickly. Ovens vary; if they still feel sticky after baking, let them dry for longer. Humid air makes meringue soften more quickly, so store cooled meringues in an airtight container at room temperature and keep them away from the fridge.
You can make the cream ahead of time and keep it covered in the fridge; give it a quick stir before using. The orange segments can also be prepared in advance, but let any excess juice drain off so the meringues don’t get soggy straight away. Spoon the cream and fruit onto the meringues just before eating. Serve them for dessert after a light meal, or put the components on the table and let everyone assemble their own portion. You can replace the pistachios with roasted hazelnuts, though that will give the dessert a fuller, less fresh nutty note.
Preheat the oven to 100 °C (top and bottom heat). Line a baking tray with baking paper. Make sure the bowl and beaters are clean and grease-free.
Whisk the egg whites with the lemon juice in a bowl until soft peaks form. Add the caster sugar one spoonful at a time while continuing to whisk. Keep whisking until the mixture is thick and glossy and the sugar has mostly dissolved.
Spoon or pipe 12 small mounds of meringue onto the baking tray. Dry them in the oven for 1 hour and 30 minutes. Turn off the oven and leave the meringues inside with the door ajar for another 45 minutes. Then let them cool completely.
Whip the cream until soft peaks form. Fold in the Greek yoghurt, icing sugar and orange zest. Cover and refrigerate the yoghurt cream until needed.
Peel the oranges deeply enough to remove the pith, then cut the segments away from the membranes. Catch any juice and let the segments drain briefly.
Just before serving, divide the yoghurt cream among the meringues. Arrange the orange segments on top and scatter over the pistachios.
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