This may be the most delicate dessert you could imagine. Airy puffs of meringue flavored with rose and pistachio feel like the treats dreams are made of.
Makes about 12 servings
- 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.
Reprinted from Food with Friends: The Art of Simple Gatherings. Copyright © 2016 by Leela Cyd.
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