• 3 eggs whites (3 oz)
  • Pinch of salt
  • ¾ cup granulated sugar
  • ½ teaspoon distilled white vinegar
  • 1 tbsp pistachio paste
  • Ground pistachios for decoration
  1. Preheat the oven to 275°F (100°c). Line bake sheet with parchment.
  2. Place egg whites and salt in a large bowl. Using a hand mixer whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside.
  3. Gradually add in the sugar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
  4. Take a pastry bag and turn it up side down. With a spoon draw stripes, about 1 inch apart, with pistachio paste.
  5. Transfer meringue into the pastry bag. Pipe 4 inch swirls onto prepared baking sheet, make sure to space each one 2 inches apart.
  6. Bake for 1½ hours or till meringue are completely dry, and separate easily from parchment.
  7. You can keep meringues in a close container for up to a week.
Recipe by Neta Cooks at https://netacooks.com/pistachio-swirl-meringue/