PISTACHIO-MINT MERINGUE COOKIES
This was one of my mom's favorite holiday cookie recipes. Light as air and with the flavors and colors of Christmas, each time I bake a batch it's a sweet reminder of how precious those times were with her.-Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 dozen.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in baking chips, pistachios and crushed candies., Drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. If desired, sprinkle with additional pistachios. Bake 1 to 1-1/4 hours or until firm to the touch. Remove to wire racks to cool completely. Store in airtight containers.
Nutrition Facts :
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