These meringues are light and delicious for summer, but also perfect for transitioning into your favorite nutty autumn flavors. Bake and enjoy!
(Makes about 2 dozen cookies)
Ingredients:
1 1/4 cups shelled natural pistachios
1/2 cup powdered sugar
3 egg whites
1/4 tsp. cream of tartar
2/3 cup sugar
Method:
Preheat oven to 350 degrees. Toast pistachios for 8-10 minutes. Let cool.
Lower oven temperature to 225 degrees. Line baking sheets with foil and lightly spray foil with pan spray.
In a food processor, pulse toasted and cooled pistachios 5-6 times until coarsely chopped. Add in the powdered sugar and pulse 5-6 more times until blended together.
In a stand mixer using the whisk attachment, beat the egg whites and cream of tartar until foamy. Gradually add the sugar and whisk until the whites are stiff but not dry.
Using an ice cream scoop, drop scoops of meringue onto the prepared cookie sheets, spacing them 2 inches apart.
Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Let cool before removing them carefully from the baking sheet. Store airtight.
