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.)
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Ace rupter
[email protected]I found these meringues to be a bit too sweet for my taste. However, they were still very light and airy, and the pistachio flavor was nice.
Mostakim Islam
[email protected]These meringues were a hit at my party! Everyone loved them, and they were gone in no time. I'll definitely be making them again.
Devil Ak
[email protected]I'm not usually a fan of meringues, but these pistachio meringues changed my mind. They were so delicious and flavorful, and the pistachio flavor really shone through.
Saad Anees
[email protected]These pistachio meringues were absolutely divine! They were so light and airy, and the pistachio flavor was just perfect. I loved the crunch of the pistachios, and the overall texture was just amazing.