Pistachio Meringue Cookies are so amazing, delicious and tasty. You get a bite of pistachio crunch in each cookie. There's a lovely colour and delicate flavour to these mini pistachio meringues. The perfect meringue is sweet, light and crisp with a slightly chewy centre. To die for. I hope you guys enjoy this recipe! If you like pistachio flavour like I do, this is the dessert for you!
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For the meringue
4 egg whites
225g caster sugar
50 gr pistachios without shells
1-2 drops of green food colouring
Step 1 : In a clean bowl, add egg whites. Make sure the bowl is not greasy and there is no egg yolks in your egg whites or it wont whisk to stiff peaks. Start whisking the egg white for 5 min on low speed until foamy, then slowly start adding sugar and whisk on high speed. Meringue is done when its glossy, you have stiff peaks and there is no sugar in the meringue.
Step 2 : Place pistachios onto a board and chop them finely with a knife. Add half into the meringue along with green food colouring if you wish.
Step 3 : Place in a piping bag with no nosil or a star nosil. Pipe your pistachio meringue cookies on top of parchment paper and space them 1-2 cm apart as they grown in the oven. Add the other half of crushed pistachios onto each meringue cookie.
Step 4 : Bake them for 1 hour for 120 C / 250 F. Leave the cookies to cool down completely.