Pistachio Nut Meringue Cookies – a delicious recipe with Egg Whites, u00bc, u00bc, Sugar, Coloring, Pistachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275u00b0F. Line a cookie sheet with parchment paper.
2
In a stand mixer, add egg whites, salt, and cream of tartar. Mix. Keep mixing for 2-3 minutes. For the first few minutes, it will look like you are mixing bubbles. Once soft peaks have slowly begun to form, start slowly adding sugar. Keep mixing and adding sugar. After you've added all sugar, continue to mix. Add in favoring and gel color. Mix for another 2-5 minutes or until you see stiff peaks.
3
Scoop mixture onto prepared cookie sheet with a spoon or cookie scoop. Place 1/2 inch apart. Sprinkle top of scooped meringues with crushed pistachios. Bake for 40 minutes on the middle rack (not bottom-if placed on bottom rack, the bottoms of cookies will overcook). Shut oven off and leave meringue cookies in oven to cool for about 1 hour.
241
kcal
Calories
10
g
Fat
26
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 whole Egg Whites, Room Temperature, 1/4 teaspoons Salt, 1/4 teaspoons Cream Of Tartar, 1-1/4 cup Sugar, and more.
Yes, Pistachio Nut Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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