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Saffron Pistachio Meringue Cookies on a white tray. A hand is reaching for a cookie and a bag of meringue mix in the background.

Saffron Pistachio Meringue Cookies with Meringue Powder

Shri Repp
These gluten-free saffron pistachio meringue cookies are light and airy and so easy to whip up with the help of meringue powder.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Dessert
Servings 12 cookies

Equipment

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
 

  1. In a clean stand mixer, add saffron threads and warm water and allow the saffron to bloom in the water for ~10 minutes.
  2. Meanwhile, preheat the oven to 250 Fahrenheit and line a sheet tray with parchment paper.
  3. Add in meringue mix to the stand mixer.
  4. Mix with the whisk attachment for 12-15 minutes on medium-high speed to form stiff peaks. Periodically scrape down the bowl as needed.
  5. 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.
  6. Place the meringues in the oven for ~40-45 minutes.
  7. 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.
  8. Enjoy cookies or store in an airtight container.
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