Delicate pistachio cookies are transformed into a delightful treat by sandwiching them with strawberry meringue. The nutty flavor of pistachios pairs perfectly with the sweetness of strawberry meringue, creating a balanced and visually appealing dessert.
Ingredients: 1 cup shelled pistachios. 3/4 cup granulated sugar. 1/4 teaspoon salt. 4 large egg whites. 1/2 teaspoon cream of tartar. 1/2 cup powdered sugar. 1/2 teaspoon vanilla extract. 1/2 cup chopped strawberries.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the pistachios, sugar, and salt in a food processor and pulse them until they are very small. Beat three egg whites in a large bowl until they get foamy. Keep beating after adding the cream of tartar until soft peaks start to form. While beating, add the powdered sugar little by little until stiff peaks form. Carefully mix in the pistachio mixture and vanilla extract until everything is well mixed. Drop spoonfuls of the batter onto the baking sheet that has been set up to make cookies. Bake the cookies for 12 to 15 minutes, or until they are firm and golden. Whip the last egg white until it foams up while the cookies are baking. This will make the meringue. Gradually add the granulated sugar and keep whipping until you get glossy, stiff peaks. Add the chopped strawberries slowly. Once the pistachio cookies are cool, put strawberry meringue on the flat side of one cookie and put another cookie in between them. You can spoon or pipe the meringue on. If you want, you can add more chopped pistachios and strawberry slices as a garnish. Set the meringue aside for a few hours before you serve it.
Prep Time: 25 minutes
Cook Time: 15 minutes
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