I always believe pistachios class up the joint. Maybe it's because of their gorgeous color and exotic taste. Maybe it's just because I love them. They were a natural go-to for me for a Christmas cookie.
So here you have it. The caboose on this season's Christmas cookie recipe train is this pistachio meringue recipe.
This simple but sophisticated cookie recipe features luscious ground pistachios folded into whipped egg whites. Simple ingredients. Big flavor.
I tried piping them onto the baking sheets with a star tip to make them all fancy looking but I found the amount of ground pistachios in this recipe weigh the mixture down. Consequently, the cookies come out flat and not poofy, like traditional meringues.
"Poofy" is a technical baking term. Just so you know.
Poofiness aside, the cookies are pretty, have outstanding taste and are a classy addition to your holiday cookie platter.
Bake time: 25 Minutes
Yield: 2 dozen cookiesIngredients:
- 3 egg whites
- 1 pinch salt
- 1 pinch cream of tartar
- 1/2 teaspoon lemon juice
- 1 cup granulated sugar
- 1+2/3 cups ground pistachios
- 1/4 cup raw pistachio halves
- Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
- Place the egg whites in a mixer fitted with a whisk attachment. Add the salt and cream of tartar and beat until foamy.
- Add the lemon juice.
- Slowly add the sugar. Beat the mixture until stiff peaks form.
- Fold the ground pistachios into the egg white mixture.
- Load the mixture into a pastry bag.
- Pipe the cookies out onto the baking sheets.
- Place a pistachio half into the middle of each cookie.
- Place in the oven and bake for 25 minutes.
- Remove the cookies from the oven and transfer to wire cooling racks.
- Let cool completely before serving.
Partial to pistachios? Try these other pistachio cookie recipes:
Clockwise from left: