Meringues With Orange Blossom Water & Pistachios

I created this recipe for the Holiday 2015 issue of Sweet Paul Magazine. View the original article here.

Makes 10 large or 12 small meringues


· 1½ cups superfine sugar
· 5 eggs whites, at room temperature
· 2 tsp orange blossom water
· ⅓ cup pistachios, finely chopped ½ lemon


Heat oven to 400°F. Spread sugar over a tray lined with parchment paper and cook until just beginning to melt at the edges (but not caramelize), about 10 minutes.

Meanwhile, wipe the inside of a very clean mixing bowl, and the whisk, with the cut side of a lemon. Add eggs. Once the sugar begins to melt at the edges, set the mixer to high while you take the sugar out of the oven.

With mixer continuing to whisk, pick-up the long sides of the parchment paper, holding between thumb and forefinger, and slowly funnel warm sugar into the mixing bowl. Continue beating until the whites have cooled, and are stiff and glossy, 10-15 minutes. Add the orange blossom water and combine. Turn the oven down to its lowest setting.

With 2 large spoons, spoon the egg white mixture into 10 large or 12 small clouds onto 2 parchment paper lined baking sheets. Sprinkle with pistachios and bake until they are crispy on the outside, and sound hollow when tapped on the bottom. This could take up to 6 hours, so you may want to start this early in the day or even the night before.

Turn the oven off, leaving meringues inside until they are cooled. Store in an air-tight container.

Photography by Linda Pugliese, Food and Styling by Carlo Geraci

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