Thursday, September 24, 2009
Cinnamon Pistachio Meringues
Cinnamon Pistachio Meringue (via Amy Atlas Designs)
4 large egg whites
1 cup sugar
1 pinch of cream of tartar
1 1/2 teaspoon of cinnamon powder
1 cup pistachio (chopped)
Preheat oven 175F
Over double boiler stir together egg whites, sugar and cream of tartar with a whisk until all the sugar granules are dissolved.
With an electric mixer with a whisk attachment, whip egg white mixture until stiff peaks form.
Fold in cinnamon powder with a rubber spatula.
Using a piping bag, pipe meringue mixture onto parchment lined baking sheets. Sprinkle chopped pistachio over meringue and put in oven at 175F for 40 to 45 minutes.
Peel baked meringue from parchment paper and store in airtight container or serve immediately!
From Amy Atlas Designs: I can honestly say that these are the best meringues I have ever had. Let me just be clear, I have tasted a LOT of meringues! The recipe is really easy to follow with few ingredients and little preparation so even the novice baker will not be intimidated. If you need a simple recipe for baking and entertaining, this recipe should definitely be added to the recipe box!