Marbled meringue with pistachios

Marbled meringue with pistachios

INGREDIENTS
4 egg whites
1/8 teaspoon cream of tartar
1 cup of sugar
pink dye (Wilton type)
1 tablespoon of ground pistachios


PREPARATION
1. In a large bowl, using an electric mixer, beat egg whites with cream of tartar until the mixture forms soft peaks. Stir in the sugar, 2 tbsp. to tab (30 ml) at a time, beating until the mixture forms the firm, glossy peaks. Using a toothpick dipped in food colouring, draw a pink spiral in the egg whites mixture. Using a spatula, mix the preparation by gently lifting until the meringue is marbled.

2. Using a pipette bag with a star tip, form 1 "(2.5 cm) diameter meringue rosettes on 2 parchment-lined cookie sheets. Sprinkle with pistachios. Place a plate in the top third of the oven preheated to 200 ° F (100 ° C), and the other in the bottom third. Cook for 2 hours or until meringues are dry (invert and turn plates halfway through cooking). Turn off the oven and let the meringues stand for 30 minutes. Place the meringues on grids and let them cool completely. (The meringues will keep for up to 1 week at room temperature.)