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Recipe

Pistachio Meringues with Toasted Coconut

Scott Phillips

Yield: Yields about 40 kisses.

If you can’t find superfine sugar, pulse granulated sugar in a food processor to a fine grind; measure after grinding. Pistachios and coconut are one of my favorite meringue flavoring combinations, but feel free to substitute with other additions. Fold in any ground nut, or even tiny chocolate morsels, if you like.

Ingredients

  • 3 oz. (3/4 cup) confectioners’ sugar
  • 1/2 cup superfine sugar
  • Pinch table salt
  • 4 large egg whites, at room temperature
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. pure vanilla extract
  • 1/3 cup unsalted shelled pistachios, chopped medium fine
  • 1/3 cup shredded unsweetened coconut, lightly toasted
  • 3 Tbs. finely chopped pistachios for garnish (optional)

Preparation

  • Arrange oven racks in the top third and bottom third of the oven. Heat the oven to 175°F. Line a large heavy baking sheet with parchment. Sift together the confectioners’ sugar, superfine sugar, and salt.
  • With an electric mixer fitted with the wire whisk, combine the egg whites and cream of tartar. Begin mixing on medium-low speed until frothy. Increase the speed to medium high and beat until the whites form soft peaks. Continue beating while gradually sprinkling in the sifted sugars. When all the sugar is added, increase speed to high and whip until firm, glossy peaks form. Add the vanilla and the 1/3 cup pistachios and beat just until blended, about 10 seconds.
  • Spoon about half of the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe shapes as you like (for kisses, about 1-1/2 inches wide and about 2 inches from tip to base) onto the prepared baking sheet, about 1/2 inch apart. If the tip gets clogged with a nut, use the back of a small knife or spoon to pry open the points of the star tip slightly and the nut will wiggle out. Sprinkle the toasted coconut over the meringues along with a dusting of pistachios, if you like.
  • Bake the meringues until dried and crisp but not browned, about 3 hours. Turn off the oven (leave the door shut) and let the meringues sit in the oven for about 1 hour. Remove them from the oven and gently lift the meringues off the parchment. Serve immediately or store in an airtight container for up to a month.

Reviews

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Reviews

  • altoid | 11/19/2014

    This was a disaster. Meringues wept and were very chewy.I made the meringues on a day that there was little humidity. Threw them all out. Any help would be appreciatedThank you

  • lampostva | 12/17/2012

    I selected a one rating based on how the recipe is written. The instructions for this recipe are incorrect. It tells you to add the nuts and then "beat just until blended". The nuts should not be added to meringue this way due to the fat content. They need to be folded into the meringue after beating this way the meringue retains its fluff. Also if the nuts are added, the right way, and it is piped onto the baking sheet make sure the tip is large enough, sometimes even prying open the star does not work and the piping will continually get clogged.

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