Spread the Red and Green Holiday Cheer with Raspberry Pistachio Meringues

This week, I was looking for different things to make that are still festive and delicious (obviously) but maybe don’t scream holiday and these meringues are just that.

They’re soft and pleasantly chewy on the inside with crispy and crunchy exterior – exactly as they’re supposed to be. As soon as you bite into it, the meringue melts, leaving a bright raspberry flavor and a crunch of the pistachios.

Rasberry Pistachio Meringues White
Scooped out meringue

All around, they’re delicious, easy to make, and in the right setting, very festive.

1 cup fresh or frozen raspberries
3/4 cup plus 3 tablespoons granulated sugar, divided
3 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon cream of tartar
1/4 cup pistachios, roughly chopped
In a small saucepan, heat raspberries and 3 tablespoons sugar over medium-high heat. Cook until raspberries have softened and released their juices, about 10 minutes. Remove from heat, and strain through a sieve, discarding solids. Let cool completely.
Preheat oven to 225°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until foamy, about 1 minute. Beat in lemon juice and cream of tartar. With mixer running, gradually add remaining 3/4 cup sugar, stopping to scrape sides of bowl. Increase mixer speed to high, and beat until stiff glossy peaks form.
Using a medium spring-loaded scoop, scoop meringue, and place on prepared pans. Smooth tops using the back of a spoon. Drizzle about ½ teaspoon raspberry sauce over each meringue. Using a wooden toothpick, swirl sauce into meringue. Sprinkle with pistachios.
Bake until exteriors of the cookies become crispy, about 1½ hours. Turn oven off, and let meringues stand in oven with door closed for 2 hours.
Yield: 12 meringues

1 thought on “Spread the Red and Green Holiday Cheer with Raspberry Pistachio Meringues”

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