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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This recipe originally accompanied Double-Decker Rhubarb Ice Cream Sandwiches. Ingredients:
1 1/4 cups shelled natural pistachios, chopped |
1/2 cup powdered sugar |
3 large egg whites |
1/4 teaspoon cream of tartar |
2/3 cup sugar |
Directions:
1. 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.
2. 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.)
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