Pistachio Meringues
 
Makes 24
Ingredients
  • 3 large egg whites
  • ¾ cup caster sugar*
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • 1 tablespoon very finely chopped roasted pistachios
Instructions
  1. Preheat oven to 225°F. Using a permanent marker or a pencil, draw 1¾-inch circles, 1-inch apart onto 2 parchment paper sheets (12 per sheet). Place parchment paper, drawn sides down, on 2 rimmed baking sheets.
  2. In the top of a double boiler, cook together egg whites, sugar, lemon juice, vanilla extract, and cream of tartar. Cook over simmering water, whisking constantly, until sugar dissolves and egg whites are warm to the touch, approximately 2 minutes. Remove from heat and transfer to a stand mixer fitted with the whisk attachment. Whisk at high speed until mixture is glossy and very stiff peaks form, approximately 5 minutes.
  3. Transfer mixture to a piping bag fitted with a ½-inch round piping tip. Holding piping tip perpendicular to baking sheets, pipe batter into drawn circles on parchment paper. Apply pressure, leaving tip stationary, until batter just reaches drawn circle. To prevent points from forming on top, move and lift tip in a quick circular motion as you finish piping each meringue. Sprinkle with pistachios.
  4. Bake meringues until exteriors become dry and slightly crisp, 1¼ to 1½ hours. Turn oven off, and let meringues stand in oven with door closed for 2 hours. Store in an airtight container at room temperature and serve within a week.
Notes
*If caster sugar is not available, extra-fine sugar can be used.
Recipe by TeaTime Magazine at https://teatimemagazine.com/saint-clements-posset/