makes about 30 meringues | hard | approx. 2hr 15 min

WATCH HOW TO MAKE IT

if you’re looking for a dessert that’s as stunning as it is delicious, these pistachio-marbled meringue kisses are about to steal the show. light, airy, and delicately sweet, they’re the kind of treat that feels fancy but is surprisingly fun to make. the real star here is the gorgeous swirl of pistakio's og pistachio spread, which not only adds a rich nutty flavor but also gives these little clouds of sweetness a marbled look that’s almost too pretty to eat (almost).

but it doesn’t stop there—these meringues are all about customization. once baked to perfection, you can dip them in melted chocolate, sprinkle on chopped pistachios, or even add a pop of color with crushed freeze-dried strawberries. they’re perfect for impressing guests at a dinner party or just treating yourself to something special.

sure, they take a little patience to whip up, but trust me, it’s worth every second. these meringue kisses are light as air on the outside with just the right amount of chewiness inside, and that pistachio swirl? absolute magic. so grab your piping bag and let’s create some edible art!

ingredients:

marbled meringues:

• 100g egg whites
• 200g sugar
• 1/2 tsp cream of tartar
• pinch of salt
• ½ tsp vanilla extract
• ¼ tsp almond extract
• 3-4tbs Pistakio  

  OG Creamy pistachio spread

toppings:

• 1/3c dark chocolate, melted
• 1/3c white chocolate, melted + pistakio
• 1/4c chopped pistachios
• 1/4c mini choc chips

• 1/4c freeze dried strawberries, crushed 

*amounts vary depending on batch size!

instructions:

• preheat your oven to 350ºF.
  

• sprinkle your sugar on a parchment lined baking sheet and pop into the 350 oven until warmed through ~8 minutes. after you remove from the heat, drop the temp to 200ºF and prep 2 sheet trays with parchment.

• in a clean bowl (stand mixer preferred), add your room temp egg whites and a pinch of salt and whisk until frothy.

• lower the speed and slowly funnel your heated sugar over the frothy egg whites until all the sugar is incorporated.

• whip on medium high until the mixture gets thicker and you can see the trails of your whisk.

• add your cream of tartar and any flavoring and whisk until you no longer see or feel the sugar granules between your fingers. (you’re ready to pipe your mixture once it's glossy and holds a stiff peak!)

• gently fold in your pistakio to the egg white mixture.

• in a large cup, position a ziploc or piping bag fitted with a fun tip.

• coat the sides of the bag with extra pistakio and fill with your meringue.

• on your lined baking sheets, pipe stars, kisses, or blobs if that’s your style!

• bake at 200ºF for 1hr, let cool in the oven with the door shut for another hour. meringues should easily release from the parchment.

• assemble your toppings, and dip as you desire! enjoy!

 recipe development by @itslivstrong