Pistachio Rosewater Meringues - Vegetarian
Pistachio Rosewater Meringues bring together the delicate fragrance of rosewater and the rich, nutty flavor of pistachios, creating a dessert that's both light and luxurious. These meringues are crisp on the outside and wonderfully airy on the inside, making them the perfect sweet treat for any occasion from a formal tea party to a light after-dinner indulgence.
Ingrédients
- 3 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon rosewater
- 1/2 cup shelled pistachios, finely chopped
- 1/4 teaspoon salt
- A few few drops of pink food coloring (optional)
Instructions
- Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed, until the meringue is glossy and stiff peaks form.
- Stir in the rosewater and a few drops of pink food coloring, if using.
- Gently fold in the finely chopped pistachios.
- Using a piping bag fitted with a star tip, pipe small mounds of meringue onto the prepared baking sheets.
- Bake for 1 hour, then turn off the oven and let the meringues cool in the oven for another hour.
- Once completely cool, store the meringues in an airtight container.
Nutrition
Serving: 100gCalories: 60kcalCarbohydrates: 13gProtéines: 1gFat: 1gSucre: 12g
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