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These honey pistachio meringue cookies are light and delicate. The honey in the meringue is very noticeable in the flavor but add in the pistachios and hint of sea salt sprinkled on top and you have yourself a light, airy with a hint of a crunch type of cookie. Now i’m not a big fan of honey unless it’s in my tea, so saying that these honey pistachio meringue cookies are amazing is a big thing for me to say! Not to mention that meringue cookies are so easy to eat a handful of in one sitting that you won’t even realize that half of them are gone very fast.
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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One I highly suggest is the silpat. This is a great tool to have in your kitchen! It may be on the expensive side but it’s a reusable alternative to parchment paper and is worth the investment.
honey pistachio meringue cookies
- silpat (or parchment paper)
- piping bags
- piping tips
- 2 egg whites
- 1/2 cup honey
- pinch cream of tartar
- 1/2 tsp vanilla extract
- 1/3 cup pistachios roughly chopped
- sea salt
- preheat the oven to 200 degrees F and line a sheet pan with a silpat. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually drizzle in the honey and whip until stiff peaks form and the meringue is nice and glossy. add in the vanilla and food coloring if desired. place the meringue into a piping bag and pipe out the meringue cookies. sprinkle with the pistachios and sea salt and bake for 2 hours and let cool.