Pistachio Meringues with Toasted Coconut

Pistachio Meringues with Toasted Coconut
Photo by Scott Phillips


  • ¼ tsp. pure vanilla extract
  • ½ cup superfine sugar
  • 4 large egg whites, at room temperature
  • 3 oz. (¾ cup) confectioners' sugar
  • Pinch table salt
  • 1/3 cup shredded unsweetened coconut, lightly toasted
  • ½ tsp. cream of tartar
  • + 2 more ingredients
    • 1/3 cup unsalted shelled pistachios, chopped medium fine
    • 3 Tbs. finely chopped pistachios for garnish (optional)

Arrange oven racks in the top third and bottom third of the oven. Heat the oven to 175°F. Line a large heavy baking sheet with parchment. Sift together the confectioners' sugar, superfine sugar, and salt. With an electric mixer fitted with the wire whisk, combine the egg whites and cream of tart...

View full recipe at Fine Cooking


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