Pistachio-Mint Meringue Cookies Recipe

5 1 1
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Pistachio-Mint Meringue Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
This was one of my mom's favorite holiday cookie recipes. Light as air and with the flavors and colors of Christmas, each time I bake a batch it's a sweet reminder of how precious those times were with her.—Lisa Renshaw, Kansas City, Missouri
MAKES:
120 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
120 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup chopped pistachios
  • 1 cup finely crushed peppermint candies
  • Additional chopped pistachios, optional

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Preheat oven to 225°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in baking chips, pistachios and crushed candies.
Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. If desired, sprinkle with additional pistachios. Bake 1 to 1-1/4 hours or until firm to the touch. Remove to wire racks to cool completely. Store in airtight containers. Yield: 10 dozen.
Originally published as Pistachio-Mint Meringue Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, p2-5

  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup chopped pistachios
  • 1 cup finely crushed peppermint candies
  • Additional chopped pistachios, optional
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 225°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in baking chips, pistachios and crushed candies.
  3. Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. If desired, sprinkle with additional pistachios. Bake 1 to 1-1/4 hours or until firm to the touch. Remove to wire racks to cool completely. Store in airtight containers. Yield: 10 dozen.
Originally published as Pistachio-Mint Meringue Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, p2-5

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ahmom User ID: 3426126 239571
Reviewed Dec. 16, 2015

"EXCELLENT and easy to make. Doesn't make 10 dozen."

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