Rose Infused Meringue Cookies with Pistachio Dust

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1/4 tsp Cream of tartar
  • 1 cup Sugar

• Nuts & Seeds

  • 1/3 cup Pistachios

• Liquids

  • 1 tsp Rosewater

Found on ahueats.com

Description

Ingredients

• 4 egg whites, at room temp
• 1 cup of sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon rosewater
• ⅓ cup of shelled pistachios (optional)

Directions

• To prepare: start a double boiler, put wax paper on two cookie sheets and also preheat your oven to 200 F.
• Combine the egg whites and the cream of tartar. The cream of tartar will stabilize the egg whites and make sure they dont lose their shape or fall - particularly important in humid conditions.
• Put the egg white mixture in a glass bowl over your double boiler and add the sugar. Stir with a whisk constantly until all the sugar is dissolved (about 5 minutes or so).
• Transfer the egg white - sugar mixture to your stand mixer.
• Start your mixer with the whisk attachment on the lowest setting for a minute, then bump it up to medium for another minute. Now is where the fun starts...
• Increase the mixer speed to the highest and whip the sh*t out of it for about another 8-10 minutes until you have stiff peaks.
• Add in your rosewater and mix for another 30 seconds or so.
• Scoop your thick mixture into a large ziploc bag (or pastry bag if youre fancy). This part gets messy so have some paper towels or a rag on hand!
• Cut the end off the ziploc bag for piping - depending on what shape you want your meringues you might cut it smaller or bigger.
• Pipe out your cookies - I went simple and basically made a Hersheys Kiss shape. You may have to use two cookie sheets.
• Pulse your pistachios in a food processor for about 30 seconds until there are no large chunks and sprinkle over your meringues. Marvel at its beauty.
• Bake your cookies low and slow for about 1.5 - 2.5 hours. Youll know theyre ready when they lift off the parchment paper without any struggle or mess. Id recommend checking every 30 minutes starting at 1 hour.
• Let your cookies cool IN the oven - simply turn it off and let the cookies sit there for another 1-2 hours.
• Enjoy right away or store in an air tight container for a week or two!