When we vacation in Jamaica I adore having meringue cookies for dessert. They are always available at the lunchtime buffet in the Cornwall Hotel.
I rarely find meringue cookies in my area, but then, do I really look hard enough? Recently, I came upon Ina Garten’s recipe for Salted Pistachio Meringue cookies and my craving for them would not be denied.
Ina Garten’s recipe made a large cookie and appeared time-consuming. The meringue needed to be whipped for 10 minutes, but I loved the idea of pistachios and salt on the top. I had some pistachios in the pantry and felt it was a perfect opportunity to use them.
I found another Food Network Star’s recipe for meringues. The Pioneer Woman’s recipe was super-simple, prettier, called for no special ingredients, and was very easy to make. I added Ina Garten’s topping and had the perfect cookie.
The cookies are not for everyone, I think they are a bit of an acquired taste. I know I probably would have turned my nose up at them when I was a child. My husband doesn’t care for them. I, on the other hand, have to stop myself from eating a dozen at a time.
They keep very well. Mine are about four days old and still light and crisp, stored in an air-tight mason jar. Delicious!
Here are the two recipes I combined: