coconut pistachio meringues
These cookies are wonderful. Slightly sweet and slightly salty. Such a delicious combination. These are not hard to make – but you really need to have uninterrupted time to devote to them. They are quite delicate. All said and done – I would say this recipe will take you 40 minutes. One recommendation if I may: prepare the nuts and coconut mixtures before the whites are done whipping. If you allow the prepared whites to sit too long, you’ll end up with runny meringues. This recipe is adapted from Food & Wine magazine.
1 1/4 cups unsweetened coconut, shredded
2 tblsp cornstarch
4 egg whites
1/4 tsp kosher salt
1/2 tsp cream of tartar
5 tblsp agave nectar
1/2 cup roasted & salted pistachios, shelled and chopped finely
- Preheat the oven to 325.
- Shell and finely chop the pistachios either by hand or in a food processor. Using a wire (sieve) strainer, shake the nuts allowing the dust to be removed. Set aside.
- In the bowl of a stand mixer (or using a handmixer) attach the whisk attachment. Using a small bowl, crack each egg into the bowl first, separating the yolk from the white. Place the white in the small glass bowl. If no yellow yolk has made it into the bowl, go ahead and add it to the stand mixer bowl. Repeat for the 3 other egg whites. (If you’ve gotten egg yolk (fat) into the mix – they whites will NOT stiffen properly.
- Turn on the mixer on low for 2 minutes and add the salt. Adjust to medium-high. With the mixer running, allow the whites to stiffen until they become firm – so that when you remove the whisk attachment and turn it upside down – the whites are forming stiff peaks – with hardly any movement. This should take almost 10 minutes.
- While the stand mixer is running add coconut and the cornstarch to the bowl of a food processor. Pulse until finely ground. Set aside.
- Prepare 2-3 cookie sheets lined with parchment paper. Set aside.
- By now the whites should be quite fluffy and stiff. Add the agave nectar 1 tablespoon at a time. If you add the nectar all at once – it will deflate the whites.
- Add the dried coconut to the egg whites one-half cup at a time. Using a spatula or wooden spoon, GENTLY fold until the coconut is just incorporated. Repeat until all coconut is gone.
- Using a large spoon or a small ice cream scoop, spoon the mixture onto the parchment paper – about 2 tablespoons at a time - 1 1/2 inches apart.
- Sprinkle pistachios over the meringues. Bake in the oven for 5 minutes. Turn the cookie sheets front to back and top to bottom. Bake another 5 minutes. Prop open the oven door about 4 inches and let the meringues set (in the oven) for 1 hour. You can use the natural stop of the oven door or you can place a pot-holder to hold it open.
- These need to be stored in an airtight container.
Tags: dairy free meringues, gluten free meringues, sugar free meringues
