These meringues are so light and airy with a great crunch, and the addition of chopped pistachios will create what my son calls “crunchy volcanoes.” Whip together egg whites, cream of tartar, vanilla, and finely chopped pistachios and you are ready to pipe!
This recipe makes a lot of delicious meringues that will last all week, if they don’t get eaten right away! Pipe them on to parchment paper and sprinkle roughly chopped pistachios over the top for extra interest and flavor. Next, bake for 2 hours at 225 degrees and let them cool.
- Cook Time
- Prep Time
- 6 egg whites (1 cup)
- 2 cup 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.