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These are amazing!

My fast go-to dessert for shabbos or special occasion!

You can easily leave these without chopped pistachios but I just love the detail of how they look and taste!

These are also Gluten free….but NOT sugar free!

Feel free to fill a ziploc with the meringue and pipe them onto the parchment paper for a more perfect swirl of meringue or leave them looking rustic as seen above. You can even tint the meringue with food coloring (but not if you live in California and you don’t use dyes!:) or simply add chocolate chips if you are in need of some good antioxidant!

Here’s the recipe:


2 egg whites

3/4 cups sugar

1/2 Tsp. vanilla extract (optional)


Using a whisk attachment of a mixer, beat egg whites until stiff. Slowly add the sugar, still beating on high. Turn off mixer as soon as all the sugar is mixed in , then gently fold in the vanilla and chocolate chips if using.

The Meringue should be creamy but stiff enough that it will make peaks with a spoon.

Then drop by spoon fulls onto  a baking sheet lined with parchment paper.

Sprinkle with chopped salted pistachios.

Bake at 300 degrees for 20 – 25 minutes.

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