There are two options with these meringue cookies. The pistachios can be folded in to the cookie or sprinkled on top. The meringues with the pistachios folded in are flatter and a bit crisper, but also have a stronger pistachio flavor. The ones with the nuts on top have more volume and the rose water flavor is more prominent. Taste testers were evenly divided as to which version they liked better so I have included both options.
- 3 egg whites
- ¾ cup sugar
- ½ cup pistachios, finely ground
- pinch saffron, steeped in 1 teaspoon very hot water
- ½ teaspoon rose water
Preheat the oven to 200. Line two baking sheets with parchment paper. Tape the parchment to the baking sheets. Set aside.
Place the egg whites and sugar in the bowl of an electric mixer. Place over a pan of simmering water and whisk constantly until the egg whites are warm to the touch and the sugar no longer feels grainy. Using an electric mixer beat until stiff peaks form. This will take several minutes. Add the saffron and rose water and beat for a few more seconds until combined. If mixing the pistachios into the meringues gently fold them into the meringue.
Transfer the meringue to a piping bag with a large star shaped tip. (Alternatively, use a large ziplock back with the corner cut off). Pipe one inch cookies onto the parchment. If you did not fold the pistachios into the mixture sprinkle them on top of the cookies.
Bake for 1 ½ hours or until they no longer feel sticky to the touch. Turn off the oven and leave the meringues in the oven to dry completely, at least another hour or overnight.