Meringue Topped Pistachio Cookies Recipes

MERINGUE-TOPPED PISTACHIO COOKIES

Steps:

• Combine half a cup flour and the pistachios in the bowl of a food processor fitted with a metal blade. Process until the nuts are finely ground but not pasty.
• Add the remaining flour and salt, and process until well-combined. Set aside.
• Measure out one and a half tablespoons beaten egg yolks and combine with the water in the mixer. (Discard the remaining yolks or save for another use). Beat two to three minutes on high speed, or until fluffy and lemon-colored. Gradually add the sugar while beating.
• Then add the margarine, a few tablespoons at a time, and beat until well-blended. Scrape down the sides of the bowl as needed to ensure even mixing.
• Gradually add the pistachio-flour mixture, blending until evenly incorporated.
• Divide the dough into two equal parts and flatten each portion into a disk. Wrap in plastic and refrigerate for one hour or until firm enough to roll without sticking.
• Preheat oven to 350°F.
• Working with one disk at a time, on a lightly floured surface, roll the dough to a 1/4 inch thickness.
• Using a one- and- a- half-inch round cookie cutter, cut circles from the dough. Transfer the circles to the lined cookie sheet. Bake the cookies for 11-13 minutes, or until lightly browned. (You can also make circles with your hands and flatten with the bottom of a glass.)
• Optional: Once the cookies are cooled, top them with the raspberry jam. Place a rounded 1/4 teaspoon jam in the top center of the cookie and spread it around the cookie surface, making sure to leave the edges of the cookie clear.
• Turn the oven down to 325°F and reline the cookie sheets.
• Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
• Place the egg whites, lemon juice, and salt in a clean bowl of the mixer. Beat on medium speed to form soft peaks.
• Gradually add the powdered sugar, stopping to scrape down the sides of the bowl.
• Turn the mixer to medium-high speed and continue to beat until the mixture is glossy and thick, about 7 minutes. The meringue will not hold stiff peaks but it should hold tracks from the beaters. Add the food coloring, if desired.
• Fit a pastry bag with a small round tip and fill the bag with the meringue.
• Pipe the meringue over the pistachio cookies. You may form circles in the center of each cookie, or concentric circles covering the surface. To achieve an effect of height, start at the outer border of each cookie and pipe circles in an inward motion, gently releasing with swirl in the center.
• Bake the cookies for additional 8 minutes, until meringues are dry but minimally discolored. Do not overbake the meringues, as they may crack and separate from the cookies.

VANILLA MERINGUE COOKIES

Steps:

• Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
• Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
• Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

PISTACHIO MERINGUE COOKIES

Steps:

• Preheat your oven to 350 and arrange the pistachios on a sheet tray in a single layer. Roast them in the oven for 6-8 minutes depending on your oven. Allow them to cool and give them a few quick pulses on the food processor then lower your oven to 200 degrees.
• In a clean, dry bowl using either an electric mixer or the whisk attachment on your kitchen aid, begin whisking the whites and tartar to medium peaks. At that point, slowly add the sugar a few tablespoons at a time. Add the sugar too early and the whites will never stiffen. Once sugar is incorporated continuing whisking until the whites are stiff. You should be able to invert the bowl without fear of making a giant mess.I like a more rustic look so I spoon quenelles of meringue onto a sheet pan (or 2) lined with parchment paper. If you want something a little more elegant looking, a pastry bag with a starred tip is the way to go. Just make sure your pistachios are chopped small enough to not clog the tip. You can also use a cookie scoop. Once you have all the meringue on the tray, garnish with the remaining couple tablespoons of chopped pistachio. I get 24 cookies when I make this. If yours are smaller, you'll get more. Bake them in a 200 degree oven for 2 hours. Rotate them a few times to account for any hot spots. You're really drying them out more than you're cooking them. At two hours I like to kill the oven and let them cool (and dry further) in the oven.

PISTACHIO MERINGUES

Steps:

• 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.

PISTACHIO-CHOCOLATE MERINGUES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread 3/4 cup pistachios on a baking sheet and bake on the lower oven rack until toasted, about 8 minutes. Let cool completely, then pulse in a food processor until finely chopped.
• Line 2 baking sheets with parchment paper. Spread the granulated sugar on one of the prepared pans and bake on the lower oven rack until very hot but not melting, about 10 minutes. Reduce the oven temperature to 225˚.
• Meanwhile, combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. About 30 seconds before the sugar comes out of the oven, beat the egg whites on medium speed until soft peaks form. Gradually beat in the hot sugar, about 1 tablespoon at a time, using the parchment paper as a funnel. Increase the mixer speed to high and beat, scraping down the bowl as needed, until stiff peaks form, 3 to 4 minutes. Add the vanilla and beat until the meringue is fluffy, about 30 seconds.
• Reline the baking sheet that you used for the sugar with parchment paper. Gently fold the chopped pistachios and chocolate into the meringue with a rubber spatula until just combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe the meringue into 1 3/4-inch-wide mounds (about 1 1/2 inches tall) about 1 inch apart onto the prepared pans. Very finely chop the remaining 2 tablespoons pistachios, then sprinkle on the meringues.
• Bake, switching the pans halfway through, until the meringues are firm to the touch and lift easily off the parchment, 40 to 50 minutes. Turn off the oven and let the meringues sit in the oven for 10 minutes, then remove the meringues to racks to cool completely.

PISTACHIO MERINGUES

Steps:

• Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
• Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)

PISTACHIO COOKIES

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.