Best 4 Pistachio Meringues Recipes
Pistachio meringues are a delightful and visually stunning treat that will impress both the eyes and the taste buds. Made with a combination of egg whites, sugar, and ground pistachios, these meringues have a light and airy texture, a delicate pistachio flavor, and a beautiful green hue. Whether you're a seasoned baker or a novice in the kitchen, creating pistachio meringues at home is an achievable and rewarding endeavor. With just a few simple ingredients and a little patience, you can craft these elegant and flavorful meringues that are perfect for any occasion, from a festive party to an intimate gathering.
Here are our top 4 tried and tested recipes!
SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
PISTACHIO MERINGUES
Categories Egg Nut Dessert Bake Vegetarian Spring Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 5
Steps:
- Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
- Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)
CHOCOLATE-PISTACHIO MERINGUES
Easy to make and attractive. If you are making these for Christmas decorate with colored peel, cherries or small marzipan holly leaves
Provided by Bergy
Categories Drop Cookies
Time 55m
Yield 3 dozen meringues
Number Of Ingredients 6
Steps:
- Preheat oven 250f, grease and flour 2 cookie sheets.
- In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve.
- Beat egg whites& cream of tartar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed.
- Fold in the chocolate-nut mixture& vanilla.
- Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between.
- Bake 30 minutes or until the meringues are firm but not brown.
- Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack.
- Store in a tightly covered container.
PISTACHIO-CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 30 meringues
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread 3/4 cup pistachios on a baking sheet and bake on the lower oven rack until toasted, about 8 minutes. Let cool completely, then pulse in a food processor until finely chopped.
- Line 2 baking sheets with parchment paper. Spread the granulated sugar on one of the prepared pans and bake on the lower oven rack until very hot but not melting, about 10 minutes. Reduce the oven temperature to 225˚.
- Meanwhile, combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. About 30 seconds before the sugar comes out of the oven, beat the egg whites on medium speed until soft peaks form. Gradually beat in the hot sugar, about 1 tablespoon at a time, using the parchment paper as a funnel. Increase the mixer speed to high and beat, scraping down the bowl as needed, until stiff peaks form, 3 to 4 minutes. Add the vanilla and beat until the meringue is fluffy, about 30 seconds.
- Reline the baking sheet that you used for the sugar with parchment paper. Gently fold the chopped pistachios and chocolate into the meringue with a rubber spatula until just combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe the meringue into 1 3/4-inch-wide mounds (about 1 1/2 inches tall) about 1 inch apart onto the prepared pans. Very finely chop the remaining 2 tablespoons pistachios, then sprinkle on the meringues.
- Bake, switching the pans halfway through, until the meringues are firm to the touch and lift easily off the parchment, 40 to 50 minutes. Turn off the oven and let the meringues sit in the oven for 10 minutes, then remove the meringues to racks to cool completely.
Tips:
- For the perfect meringue, make sure the egg whites, sugar, and bowls are very clean and free of any grease. Even a tiny bit of grease will prevent the egg whites from whipping up properly. - Whip the egg whites gradually, starting at a low speed and gradually increasing it to high. This will help to prevent the egg whites from becoming grainy. - Add the sugar slowly, one tablespoon at a time, while continuing to beat the egg whites. This will help to prevent the sugar from crystallizing and making the meringue gritty. - Continue to beat the meringue until it forms stiff peaks. This means that when you lift the beaters out of the meringue, the peaks will stand up straight and not fall over. - To color the meringue, add a few drops of food coloring to the sugar before adding it to the egg whites. You can also add flavorings, such as vanilla extract or almond extract, at this point. - To pipe the meringue, fill a piping bag fitted with a star tip. Hold the piping bag perpendicular to the baking sheet and pipe the meringue in small circles, starting from the center and working your way out. - Bake the meringues at a low temperature (200°F) for 1-2 hours, or until they are dry and crisp. The meringues are done when they can be easily lifted off the baking sheet without breaking.Conclusion:
- Pistachio meringues are a delicious and elegant treat that can be enjoyed on their own or used to decorate other desserts. They are easy to make and can be customized with different colors and flavors. - With a little care and attention, you can create beautiful and delicious pistachio meringues that will impress your friends and family. - Pistachio meringues are also a great way to use up leftover egg whites. So, next time you have some extra egg whites on hand, give this recipe a try!
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