I always believe pistachios class up the joint. Maybe it’s because of their gorgeous color and exotic taste. Maybe it’s just because I love them. They were a natural go-to for me for a Christmas cookie. So here you have it. The caboose on this season’s Christmas cookie recipe train are these Pistachio Meringue Christmas Cookies.
I love pistachios for their versatility. The fancy up any fall and winter holiday recipe. Also, they are a perfect flavor to brighten up spring recipes. And the flavor. I so love the flavor. Their gorgeous chartreuse green color is a bonus.
These simple but sophisticated Pistachio Meringue Christmas Cookies feature luscious ground pistachios folded into whipped egg whites. Simple ingredients. Big flavor.
I tried piping them onto the baking sheets with a star tip to make them all fancy-looking. However, I found the amount of ground pistachios in this recipe weighs the mixture down. Consequently, the cookies come out flat and not poofy, like traditional meringues.
Basically, “Poofy” is a technical baking term. Just so you know.
Poofiness aside, the cookies are pretty, have outstanding taste, and are a classy addition to your holiday cookie platter.
General Tips for Making Meringue Cookies:
Making perfect meringue cookies is all about patience and precision. Start by using room-temperature egg whites for the best volume. Then, beat them until soft peaks form. Slowly add sugar, one spoonful at a time, to create a glossy, stiff mixture. A pinch of cream of tartar helps stabilize the meringue. Next, pipe or spoon small rounds onto a parchment-lined baking sheet. Bake them low and slow—around 90°C to 100°C—to keep them crisp and white. Don’t rush the process; let them cool in the oven for a crunchy texture. You can add vanilla, cocoa, or almond extract for extra flavor. Meringue cookies are light, airy, and melt in your mouth—perfect for any dessert table.
Pistachio Meringue Christmas Cookies
Ingredients
- 3 egg whites
- 1 pinch salt
- 1 pinch cream of tartar
- 1/2 teaspoon lemon juice
- 1 cup granulated sugar
- 1+2/3 cups ground pistachios
- 1/4 cup raw pistachio halves
Instructions
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Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
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Place the egg whites in a mixer fitted with a whisk attachment. Add the salt and cream of tartar and beat until foamy.
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Add the lemon juice.
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Slowly add the sugar. Beat the mixture until stiff peaks form.
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Fold the ground pistachios into the egg white mixture.
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Load the mixture into a pastry bag.
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Pipe the cookies out onto the baking sheets.
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Place a pistachio half into the middle of each cookie.
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Place in the oven and bake for 25 minutes.
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Remove the cookies from the oven and transfer to wire cooling racks.
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Let cool completely before serving.
So, do you like these Pistachio Meringue Christmas Cookies ? Then also check out some of these other delicious recipes:
GINGER FRENCH MACARONS WITH DARK CHOCOLATE PORT GANACHE FILLING
CHOCOLATE HAZELNUT MERINGUE COOKIES
