Pistachio Meringues

1. 1

   Preheat oven to 225u00b0.

2. 2

   Line 2 large baking sheets with aluminum foil; butter and flour foil.

3. 3

   Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend.

4. 4

   Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form.

5. 5

   Gradually add 2/3 cup sugar, beating until whites are stiff but not dry.

6. 6

   Fold nut mixture into egg whites.

7. 7

   Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1-inch apart and spreading to form 2 1/2-inch rounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.