The Art of Simple Bites
Pistachio Rose Clouds
Pistachio Rose Clouds
These little pink meringues have a messy elegance to them. Their delicate rose flavor and subtle crunch from pops of crushed pistachios combine for a delectable, fun eating experience. I like my meringues with a slight chew at the center, so if you prefer yours to be crunchy all the way through, bake for 15 to 20 minutes longer than the recommended time. Either way, there’s nothing quite like the melt-in-your-mouth sweetness of a good meringue.
Ingredients
- 4 egg whites
- ½ cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon rosewater
- 4 drops red food coloring
- Pinch of salt
- ½ cup finely chopped pistachios
- 3 tablespoons finely chopped organic, untreated rose petals
Print Recipe
- Preheat the oven to 230°F. Line a baking sheet with parchment paper.
- In the bowl of an electric stand mixer fitted with the whisk attachment, whisk the egg whites at a high speed until slightly frothy. Continue to whisk at a medium-high speed, adding the granulated sugar 1 tablespoon at a time. Then add the powdered sugar in the same fashion. Add the rosewater, food coloring, and salt and turn the mixer to high. Whisk on high until the mixture is glossy and stiff peaks are formed.
- Set aside 1 tablespoon of the pistachios and 1 tablespoon of the rose petals for garnish. Fold the remaining pistachios and rose petals into the meringue.
- Use 2 spoons to scoop the mixture onto the parchment—one to scoop, the other to shape the meringues—forming 1½-inch mounds. The cookies don’t need much room between one another; they don’t expand. Dust each meringue with a pinch of the reserved pistachios and rose petals. Bake for 1 hour and 30 minutes, or until hollow sounding when tapped. Cool on a wire rack and serve immediately.
For more easy-to-make recipe ideas, visit americanlifestylemag.com/recipes.
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Posted in Issue 85 Vol 2, Recipe on Jul 31, 2017