Friday, November 19, 2010

pistachio rose water meringues


A dear friend of mine has a go-to rose water, pistachio cake recipe that she pulls out for special occasions. Not only is it a delicious combo, but it puts a nostalgic smile on the faces of what is often a largely middle eastern crowd. (and me!) I adapted a Martha Stewart recipe for hazelnut meringues to try to bring the flavours of that cake into cookie form and it was (almost) just as good!




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Pistachio rose water meringues:

ingredients:

1 heaping cup pistachios
3 egg whites, room temperature
1 cup confectioners' sugar
pinch cream of tartar
pinch salt
1 teaspoon rose water

Preheat oven to 350°F and and place racks in upper and lower thirds. In a food processor pulse pistachios until finely ground (I chose to leave them a little coarse). In a medium, heat-proof bowl, combine egg whites, sugar, salt and cream of tartar. Set bowl over (not in) a pot with two inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat, add rose water, and using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in pistachios, reserving some to sprinkle on tops. Drop batter by heaping tablespoonfuls, two inches apart, onto two parchment lined baking sheets. Sprinkle tops with reserved ground pistachios. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature. Store in an airtight container up to three days. 

Makes 24

They melt in your mouth, with just a hint of rose and lots of delicious chewy pistachio.

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2 comments:

Matryoshka said...

Brilliant, thanks for sharing Mary! I picked up some rose water last week at the Italian center hoping I'd find a reason to use it sooner than later.

Fleurish said...

YOUR CREATIVITY PUTS A SMILE ON MY FACE! THESE LOOK DELICIOUS!! YOUR BLOG RULES!