I don’t know if you guys are in to the Game of Thrones or not, but I am a true GOT junkie. The fact the season ended two weeks ago left me with a free Sunday night and nothing else to watch. Which is very said to me, and all the rest of the geeks of the world. You probably wondering what does a fiction series has to do with today’s post? Well, the answer is obvious (to me anyway). Unlike the winter in the series, we are in the middle of a very very hot summer.
And since it’s summer, I feel like not doing anything, and to everybody surprise (not mine), I manage to do quite well. And that is why I didn’t get to do much this week. The heat is killing me!
What I do have for you today is a great pistachio swirl meringue recipe. This recipe is a must have, and just whip up when ever you want to impress guests with almost zero effort. It is that easy to make! And just as delicious and beautiful (important features to any recipe).
Now, you can make this without the pistachio paste, though it won’t come out as pretty or delicious. It really is very easy to make, and it was featured on the Israeli magazine “LAISHA”!
That’s it for today, go and make some pistachio swirl meringue!
- 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
- Preheat the oven to 275°F (100°c). Line bake sheet with parchment.
- 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.
- 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.
- Take a pastry bag and turn it up side down. With a spoon draw stripes, about 1 inch apart, with pistachio paste.
- Transfer meringue into the pastry bag. Pipe 4 inch swirls onto prepared baking sheet, make sure to space each one 2 inches apart.
- Bake for 1½ hours or till meringue are completely dry, and separate easily from parchment.
- You can keep meringues in a close container for up to a week.
Did you make this Pistachio Swirl Meringue ?
Don’t forget to tell me how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #netacooks!
Welcome to Neta Cooks, the ultimate healthy and tasty recipe site. I am Neta, a nutritionist, a foodie and an enthusiastic photographer and traveler. Here I do what I love the most, cook light, healthy and delicious recipes and take pictures of them 
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