Pistachio-Mint Meringue Cookies

Name: Pistachio-Mint Meringue Cookies
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 10 dozen.
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

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

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.

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