These gluten-free saffron pistachio meringue cookies are light and airy and so easy to whip up with the help of meringue powder.
These saffron pistachio cookies are the perfect addition to a holiday cookie box. They have a beautiful floral scent of saffron baked in and are adorned with green pistachios on top for a light, gluten-free cookie with Indian flavors. If you are looking for other additions to your holiday cookie box, check out a khajur burfi (date and nut roll) or chai sugar cookies.
What is meringue powder?
Meringue powder is a combination of sugar, dried egg white powder, cornstarch, and cream of tartar. It is a dry mixture that has everything you need to sweeten and stabilize a fluffy meringue. Meringue powder simply needs water to hydrate it and then the mixture is whipped to stiff peaks. The pro of using meringue powder is that you don't need to worry about the hassle of separating egg whites and egg yolks or the right proportion of dry ingredients needed to stabilize the meringue.
Where to get meringue powder
The meringue powder that I used for developing this recipe is Judee's meringue powder mix. You can order it online or find it in your local grocery store.
Buy Now → Substituting for meringue powder
If you don't have meringue powder, you can instead whip 3 egg whites (100g) into soft peaks and then add 150g of powdered sugar. If you are looking for a vegan alternative, you can use 100g of aquafaba or chickpea water.
Saffron Pistachio Meringue Cookies with Meringue Powder
Product Reccs
Ingredients
- ½ cup warm water
- 15-20 saffron threads
- 1 cup Judee's Meringue Powder Mix meringue mix with egg whites and sugar
- ¼ cup salted pistachios coarsely chopped
Instructions
- In a clean stand mixer, add saffron threads and warm water and allow the saffron to bloom in the water for ~10 minutes.
- Meanwhile, preheat the oven to 250 Fahrenheit and line a sheet tray with parchment paper.
- Add in meringue mix to the stand mixer.
- Mix with the whisk attachment for 12-15 minutes on medium-high speed to form stiff peaks. Periodically scrape down the bowl as needed.
- Scoop a heaping tablespoon of the meringue onto the lined baking sheet. Use the back of the spoon to gently swoop the meringue into a rough cookie shape. Sprinkle pistachios on top of the meringues.
- Place the meringues in the oven for ~40-45 minutes.
- Turn off the oven (do not open the oven door!) Leave the meringues in the oven to cool for ~1 hour. This step helps the meringues cool gradually and prevents cracking.
- Enjoy cookies or store in an airtight container.
Leave a Reply