Pistachio Mint Meringue Cookies Recipes

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.

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.

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.

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 LIME COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
• Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.

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.)

CHOCOLATE-PISTACHIO MERINGUES

Steps:

• Preheat oven 250f, grease and flour 2 cookie sheets.
• In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve.
• Beat egg whites& cream of tartar until soft peaks form.
• Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed.
• Fold in the chocolate-nut mixture& vanilla.
• Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between.
• Bake 30 minutes or until the meringues are firm but not brown.
• Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack.
• Store in a tightly covered container.

PISTACHIO MERINGUES WITH MANGO & MANDARIN ICE CREAM

Steps:

• You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.
• Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)
• Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.
• Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.
• When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.
• To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

PISTACHIO MERINGUES WITH SUMMER BERRIES

Steps:

• Heat oven to 140C/fan 120C/gas 1. Line a baking tray with baking parchment. Place the pistachio nuts into a shallow roasting tin and toast in the oven for about 7-10 mins until golden. Place in a food processor and blitz until coarsely ground.
• Blend the cornflour and vinegar to a paste. In a large clean bowl, whisk the egg whites until they form soft peaks, then gradually add the sugar a tbsp at a time until it forms a stiff glossy mixture.
• Fold most of the pistachios into the meringue, reserving about 2 tbsp. Finally stir through the cornflour mixture. Spoon the mixture onto the baking tray to make four large meringue nests, using the back of the spoon to hollow out the centres. Sprinkle with the reserved pistachios and bake for about 45 mins until firm and crisp on the outside. Turn off the oven, but leave the meringues in to dry out in the warmth until completely cold.
• To serve, place a meringue on each plate and spoon a little crème fraîche into the middle. Sprinkle over the seasonal berries and serve.

PEPPERMINT MERINGUE COOKIES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
• In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
• Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.