Raspberry Swirl Pistachio Meringue Cookies
Makes about 20
  • 1 cup (170 grams) fresh or frozen raspberries
  • ¾ cup (150 grams) plus 3 tablespoons (36 grams) granulated sugar, divided
  • 3 large egg whites (90 grams)
  • 1 teaspoon (5 grams) fresh lemon juice
  • ½ teaspoon (1 gram) cream of tartar
  • ½ cup (57 grams) pistachios, roughly chopped
  1. In a small saucepan, heat raspberries and 3 tablespoons (36 grams) sugar over medium-high heat. Cook until raspberries have softened and released their juices, about 10 minutes. Remove from heat, and strain through a fine-mesh sieve, discarding solids. Let cool completely.
  2. Preheat oven to 225°F (107°C). Line 2 baking sheets with parchment paper.
  3. 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 ¾ cup (150 grams) sugar, stopping to scrape sides of bowl. Increase mixer speed to high, and beat until stiff glossy peaks form.
  4. Using a medium (1½-tablespoon) 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 pick, swirl sauce into meringue. Sprinkle with pistachios.
  5. Bake until exteriors of cookies become crispy, about 1½ hours. Turn oven off, and let meringues stand in oven with door closed for 2 hours. Store in an airtight container at room temperature for up to 1 week.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/raspberry-swirl-pistachio-meringue-cookies/