Description
Delightful and light meringue clouds infused with pistachio and rosewater.
Ingredients
Scale
- 1 cup unshelled pistachios, finely chopped
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the pistachios until finely chopped but not powdered. Set aside.
- In a large mixing bowl, combine egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the mixture is glossy.
- Gently fold in the vanilla extract, rosewater, and chopped pistachios using a spatula, being careful not to deflate the meringue.
- Spoon or pipe the meringue mixture onto the prepared baking sheet in small clouds, about 2 inches apart.
- Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are dry and can easily be lifted off the parchment paper.
- Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar for about 1 hour.
- Serve the meringue clouds as a light dessert or snack.
Notes
- For a richer flavor, try adding a few drops of almond extract along with the vanilla.
- You can substitute the pistachios with chopped almonds or walnuts for a different nutty twist.
- For a colorful touch, consider adding a few drops of food coloring to the meringue before baking.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 meringue cloud
- Calories: 70
- Sugar: 5g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pistachio Rosewater Meringue Clouds, meringue, dessert, light snack