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
• 3-4 tbs Pistakio Creamy pistachio spread

toppings:

• 1/3 cup dark chocolate, melted
• 1/3 cup white chocolate, melted + pistakio
• 1/4 cup chopped pistachios
• 1/4 cup mini choc chips
• 1/4 cup freeze dried strawberries, crushed

*amounts vary depending on batch size!

instructions:

1. preheat your oven to 350ºF.
2. 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.
3. in a clean bowl (stand mixer preferred), add your room temp egg whites and a pinch of salt and whisk until frothy.
4. lower the speed and slowly funnel your heated sugar over the frothy egg whites until all the sugar is incorporated.
5. whip on medium high until the mixture gets thicker and you can see the trails of your whisk.
6. 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!)
7. gently fold in your pistakio to the egg white mixture.
8. in a large cup, position a ziploc or piping bag fitted with a fun tip.
9. coat the sides of the bag with extra pistakio and fill with your meringue.
10. on your lined baking sheets, pipe stars, kisses, or blobs if that's your style!
11. bake at 200ºF for 1hr, let cool in the oven with the door shut for another hour. meringues should easily release from the parchment.
12. assemble your toppings, and dip as you desire! enjoy!