Rose Infused Meringue Cookies with Pistachio Dust
Author: 
Recipe type: Dessert
Cuisine: French, Middle Eastern
Prep time: 
Cook time: 
Total time: 
 
These beautiful meringues are light, delicate and floral. The pistachio dust makes them really pop - perfect for brunch or a celebration!
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)
Instructions
  1. To prepare: start a double boiler, put wax paper on two cookie sheets and also preheat your oven to 200 F.
  2. Combine the egg whites and the cream of tartar. The cream of tartar will stabilize the egg whites and make sure they don't lose their shape or fall - particularly important in humid conditions.
  3. 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).
  4. Transfer the egg white - sugar mixture to your stand mixer.
  5. 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...
  6. 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.
  7. Add in your rosewater and mix for another 30 seconds or so.
  8. Scoop your thick mixture into a large ziploc bag (or pastry bag if you're fancy). This part gets messy so have some paper towels or a rag on hand!
  9. Cut the end off the ziploc bag for piping - depending on what shape you want your meringues you might cut it smaller or bigger.
  10. Pipe out your cookies - I went simple and basically made a Hershey's Kiss shape. You may have to use two cookie sheets.
  11. Pulse your pistachios in a food processor for about 30 seconds until there are no large chunks and sprinkle over your meringues. Marvel at it's beauty.
  12. Bake your cookies low and slow for about 1.5 - 2.5 hours. You'll know they're ready when they lift off the parchment paper without any struggle or mess. I'd recommend checking every 30 minutes starting at 1 hour.
  13. Let your cookies cool IN the oven - simply turn it off and let the cookies sit there for another 1-2 hours.
  14. Enjoy right away or store in an air tight container for a week or two!
Recipe by Ahu Eats at https://www.ahueats.com/2014/09/rose-infused-meringue-cookies-pistachio-dust.html