Surprise your palette with these Pistachio Meringue Cookies! Made with pistachio flour, Peppertux Pistachio Butter and egg whites, these cookies are crispy on top and gooey in the middle. Perfect for a sweet treat, each bite delivers a burst of pistachio flavor that's simply irresistible!
INGREDIENTS
- 3 egg whites
- 1 tbsp
- Peppertux Unsweetened Pistachio Butter + 1 cup sugar (highly recommended for this recipe)
- Peppertux Original Pistachio Butter + 3/4 cup sugar OR
- Peppertux Vegan Pistachio Cream + 3/4 cup sugar
- Salt to taste
- 2 cups pistachio flour
INSTRUCTIONS
- In a sauce pan, pour water half way and bring to boil. Place a glass mixing bowl on top so it does not touch the water.
- Combine egg whites, Peppertux Pistachio Butter or Pistachio Cream, sugar and salt. Stir until well combined and sugar is melted. Turn off heat and set aside.
- Preheat oven to 325 degrees fahrenheit. Line a tray with parchment paper and set aside.
- Stir in pistachio flour to the pistachio meringue mixture until well combined. Set aside to cool completely.
- Place cookie dough in a piping bag. Place dough on the bottom of the four corners of the tray underneath the parchment paper to stick.
- Pipe cookies into 2” diameters, 1” apart.
- Bake for 27-28 minutes, or until the edges look crispy and the center is cracked.
- Place on a cooling rack for 10 minutes. Place a cookie on top of another (like a sandwich) and enjoy!