1 cup raw pistachios, processed into flour in a blender or food processor
1 tbsp ceremonial grade Matcha
1 2/3 cup powdered sugar
Preheat the oven for 350F.
Mix the pistachio flour with half of the powdered sugar
In the bowl of a stand mixer whip up the egg whites until you have soft peaks, add the rest of the powdered sugar, one tablespoon at a time until you have shiny stiff peaks.
Fold in the pistachio/powdered sugar mixture.
Line a sheet pan with parchment paper and spray it with vegetable oil.
Spread the meringue evenly on the pan, into a rectangle. Approximately 13" long and 10" in width.
Bake the meringue for 35 minutes at 350F.
Place onto a wire rack and let it cool completely before icing with the buttercream.
1 stick soft unsalted butter
1/2 cup pistachio paste
2 cups powdered sugar, sifted
2 tbsp heavy cream
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp chlorophyll for color, optional
Beat together butter, powdered sugar, pistachio paste, heavy cream, vanilla, almond extract and one teaspoon of chlorophyll. Continue beating until fluffy and smooth. This will take anywhere from 3-5 minutes.
Ceremonial grade matcha for dusting OR pistachio powder
With a 6" cake-ring, stamp out 3 circles onto the meringue. One circle will require you to use the meringue scrap, use this for the bottom layer.
Use 1 strip of acetate to line the inside of the cake ring and put the bottom layer inside the ring.
Divide the buttercream into 3 so that you have enough for 3 layers.
Spread the buttercream on the bottom layer, add the second layer of meringue and continue this process until you've used all three meringue layers and pistachio buttercream.
Remove the acetate and cake ring, clean up the edges of the cake, dust with matcha or pistachio powder (or both!). Place mint leaves on the outside of the cake.
Note: You can use a knife if you don't have a cake ring and make a square or rectangular cake.