Pistachio Meringues

• 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 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.