Ingredients
Scale
- 1 cup shelled pistachios, finely ground
- 4 large egg whites
- 1 cup superfine sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon rosewater
- 1/4 teaspoon cream of tartar
- A pinch of sea salt
Instructions
- Preheat your oven to 200°F (95°C) and prepare a baking sheet with parchment paper.
- Blend the shelled pistachios in a food processor until they reach a fine, crumbly texture, then set aside.
- In a large bowl, combine the egg whites with cream of tartar and whip using an electric mixer on medium speed until soft peaks form.
- Slowly add the superfine sugar, one tablespoon at a time, while increasing the mixer speed to high. Beat until thick, glossy, and stiff peaks are achieved.
- Carefully fold in the vanilla extract, rosewater, and ground pistachios with a spatula, maintaining the airy texture of the meringue.
- Create small mounds of the meringue mixture on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the meringues for 1.5 to 2 hours until firm and easily lifted from the parchment.
- Turn off the oven and let the meringues cool completely inside with the door slightly open for about an hour.
Notes
- For extra flavor, add a few drops of almond extract along with the vanilla.
- Substitute pistachios with finely chopped almonds or walnuts for a different nutty experience.
- Mix in a few drops of food coloring into the meringue before baking for a splash of color.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 meringue
- Calories: 70
- Sugar: 5g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg