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Wednesday, September 23, 2009

Cinnamon Pistachio Meringue Recipe

I promised in yesterday's post that I would provide the cinnamon pistachio meringue recipe from the faux-bois story. 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!

Cinnamon Pistachio Meringue

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!



Pink Little Cake said...

Amy, it looks delicious. Thank you for sharing.

Pattie said...

Yum yumm yummy!

Barbara said...

Sounds good, but in Florida we have a big problem with meringues (unless eaten immediately) or anything crunchy. Somehow the humidity gets into everything!

Karen said...

I love how you piped these out. Genius!

Sawgua said...

they are so pretty! how many meringues will we get in a batch?

Eric said...

Are the pistachios salted or unsalted?

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