Pistachio meringue cookies with Pistì cream

We start by combining the icing sugar with the pistachioThen add 55 g of egg whites to the mixture. Using an electric whisk, whip the remaining egg whites until stiff together with the cream of tartar.

Put the water in a saucepan, add the sugar and without stirring bring to the boil.
About two minutes after boiling, a syrup will have been created. Turn off the heat and let it cool down.
Then pour the syrup into the egg white and whisk again for about 30sec.

Using a spatula, gently add the mixture to the flours until everything is well mixed.

Prepare a baking tray covered with baking paper, place the dough in a sach a posh and form circles.
Let dry for 15 minutes. Now bake your meringue cookies in a preheated oven at 150° for 15 minutes.

Once removed from the oven, let them cool a little and then all you have to do is compose your sweets!
Spread the cream with pistachio on a shell and close with another shell until the ingredients are finished.

Your meringue cookies are ready to be enjoyed at any time of the day! 😋