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Pistachio Meringues


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Pistachio Meringues


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Pistachio Meringues


  • Prep Time : 10 min
  • Cook Time : 2 hour
  • Ready Time : 2 hour, 10 min



  • 6 egg whites (1 cup)
  • 2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon vanilla
  • 1 cup chopped pistachios


Preheat oven to 225 degrees. Place egg whites and cream of tartar in a clean bowl. Mix on medium-high speed with the whisk attachment until foam begins to form on the egg whites. While the mixer continues on medim-high speed, slowly add the sugar and whisk until stiff peaks form, around 8-10 minutes. Add vanilla and ½ cup chopped pistachios and mix on high for 10 seconds to combine.

Put batter in piping bag and dollop in to kisses on 2 baking sheets lined with parchment paper. Leave 1-2 inches of space between meringues. Sprinkle tops with remaining ½ cup chopped pistachios.

Bake for 2 hours. Once cooled, store meringues in an airtight container until ready to serve. For plain meringues, follow the recipe above but leave out the pistachios.


About Melinda Strauss


Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

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