White Chocolate Pistachio Meringues

These white chocolate pistachio meringues are light, airy, and crispy, with a delicate sweetness from the white chocolate and a nutty crunch from the pistachios. Each meringue melts in your mouth, leaving a delicious balance of sweet and nutty flavors. Perfect for special occasions or as a simple treat, these meringues can also be adapted for softer textures if needed.

White Chocolate Pistachio Meringues

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Cool Time 1 hour hr

Total Time 3 hours hrs 30 minutes mins

Servings: 24

Course: Dessert

Cuisine: French

Calories: 65

Ingredients Equipment Method Notes

Ingredients

  

• 3 large egg whites at room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar optional, for stability
• 1/2 teaspoon vanilla extract
• 1/2 cup white chocolate finely chopped
• 1/2 cup shelled pistachios finely chopped

Equipment

• Electric mixer
• Mixing bowl (clean and grease-free)
• Spatula
• Piping bag and tip (or spoon)
• Two baking sheets
• Parchment paper
• Oven
• Measuring cups/spoons
• Optional: double boiler or microwave (to melt extra white chocolate for garnish)

Method

 

1. Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper.
2. In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar (if using) and continue beating until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, and the sugar is fully dissolved. This may take 5-7 minutes. Then gently fold in the vanilla extract.
4. Set aside a small amount of chopped white chocolate and pistachios for garnish if desired. Gently fold the remaining chopped white chocolate and pistachios into the meringue mixture, being careful not to deflate the meringue.
5. Transfer the meringue mixture to a piping bag fitted with a round or star tip (or use a spoon if you prefer rustic dollops). Pipe or spoon small mounds of meringue onto the prepared baking sheets, spacing them about an inch apart.
6. Bake the meringues in the preheated oven for 1.5 to 2 hours, or until they are dry and easily lift off the parchment paper. Turn off the oven, crack the door slightly, and let the meringues cool completely in the oven. This helps them set without cracking.
7. Once cooled, drizzle melted white chocolate over the meringues and sprinkle with reserved pistachios if desired. Store in an airtight container at room temperature for up to a week.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the baked meringues with a small amount of cream or milk until smooth, creating a thick, cohesive, spoonable mixture. Mix small amount of melted white chocolate with a portion of the meringue mixture to color and flavor (or pistachio butter), use as a drizzle to garnish like other levels.
• Minced & Moist 5 (MM5): Crush the meringes into pieces smaller that 4mm and fold with a white chocolate pudding or yogurt, may garnish with a drizzle of pistachio butter.
• Soft & Bite-sized 6 (SB6): Cut meringues into <15mm pieces for serving.
• Easy to Chew 7 (EC7): Use pistachio butter instead of the nuts. 

Macro Adjustments:

• Protein: Add one tablespoon collagen powder or whey isolate to meringue or pair with high protein dip like whipped cottage cheese mixed with vanilla and stevia.
• Fats: Adjust amount of add ons like chocolate and nuts.
• Carbs: Use granulated erythritol or allulose instead of sugar.

Dietary Swaps:

• Gluten-free: Naturally gluten free recipe.
• Dairy-free/Vegan: Swap in 1/2 cup of aquafaba for the eggs, you will want to use the cream of tartar to stabilize.

Low-Spoons Shortcuts:

• Let the mixer do the work; the egg white whipping is the only labor-intensive part.
• Buy preshelled pistachios and use food processor to chop.