Name: Pistachio Meringues
Yield: Makes about 24
Ingredients: 1 1/4 cups shelled natural pistachios, chopped; 1/2 cup powdered sugar; 3 large egg whites; 1/4 teaspoon cream of tartar; 2/3 cup sugar

This recipe originally accompanied Double-Decker Rhubarb Ice Cream Sandwiches.

Recipe information

Yield
Makes about 24

Ingredients

1 1/4 cups shelled natural pistachios, chopped

1/2 cup powdered sugar

3 large egg whites

1/4 teaspoon cream of tartar

2/3 cup sugar

Preparation

Step 1
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.
Step 2
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.)

TagsCookie Dessert Candy Pistachio Nut Gluten Free Dairy Free Make Ahead Baking Bon Appétit

Recipe notes

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