Saffron Pistachio Meringue Cookies With Meringue Powder Recipe

I absolutely love this recipe because it combines the elegant flavors of saffron and pistachios with the light, airy texture of meringue, creating a truly unique and sophisticated treat. Plus, there’s something oddly satisfying about the methodic process of whipping the meringue to perfection, making each batch a mini culinary adventure.

I adore crafting these beautifully subtle Saffron Pistachio Meringue Cookies. Mixing meringue powder with saffron threads, they come together—vanilla, a handful of crushed pistachios, a pinch of salt, and two types of sugar bring them to life.

Surprisingly, the lack of egg whites doesn’t detract from their oh-so-necessary tender chew and delicate crisp edges, and the saffron’s luxurious flavor is impossible to forget.

Ingredients

Meringue Powder:
Key for architecture, holds everything in place, and simulates the whites of eggs.

Saffron Threads:
Contributes a bit of color and aromatic flavor—sublimely sweet, spicy, and exotic.

Granulated Sugar:
Causes the meringue to become sweet, gives it a clean and clear crunch, and keeps it from sagging and weeping, my friend.

Cream of Tartar:
Keeps egg whites that have been beaten stable, guarantees fluffiness and softness.

Pistachios:
Contributes a flavor that is reminiscent of nuts, provides texture, and delivers the good kind of fat and protein.

Ingredient Quantities

• 3 tablespoons meringue powder
• 1/2 cup cold water
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon saffron threads
• 1 tablespoon warm water
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/3 cup finely chopped pistachios
• Pinch of salt

Instructions

1. In a small bowl, combine the saffron threads with 1 tablespoon of warm water for about 10 minutes. This allows the saffron to release its flavor and color.

2. In a bowl that is large enough to mix well, combine meringue powder, cold water, and cream of tartar. Beat the mixture with an electric mixer at high speed until you form soft peaks.

3. Add the granulated sugar little by little to the meringue mixture, not more than 1 tablespoon at a time, and avoid any distractions so that you can continue to beat the mixture at high speed. Reinforce the command to “keep going” and “don’t stop now” as you add the sugar, and be sure to incorporate it completely before adding the next tablespoon.

4. Incorporating the powdered sugar into the meringue requires precision. The sugar must be added a tablespoon at a time, mixed in thoroughly, and only then may you proceed to the next addition. There is no rushing this step and no pushing the mixture along. VBox gradually and ever so gently, and when the meringue has formed stiff, glossy peaks, you’ll know you have succeeded.

5. Add the vanilla extract, saffron water (with threads), and a small amount of salt to the meringue and gently fold to mix.

6. Set your oven to its lowest temperature and allow it to warm up fully. Line a rimmed baking sheet with parchment paper or a silicone baking mat, and place it in the oven.

7. Fit a piping bag with a round tip (or use a spoon), and pipe the meringue mixture onto the prepared baking sheet in small, cookie-like shapes. Space the meringue cookies about 1 inch apart on the sheet.

8. Finely chop the pistachios and sprinkle them over the top of each meringue cookie.

9. In the preheated oven, bake the meringue cookies for approximately
1.5 to 2 hours, until they are dry and lift easily off the parchment paper.

10. Deactivate the oven and allow the cookies to cool all the way in the oven with the door open slightly. This will ensure they maintain their shape and crispness and cool down gradually. Once cooled, store the cookies in an airtight container, and they will be just as crisp as when you first baked them.

Equipment Needed

1. Small bowl
2. Measuring spoons
3. Large mixing bowl
4. Electric mixer with beaters
5. Spatula for folding
6. Rimmed baking sheet
7. Parchment paper or silicone baking mat
8. Piping bag with a round tip (or spoon)
9. Knife for chopping pistachios
10. Airtight container for storage

FAQ

• Can I use fresh egg whites instead of meringue powder?For the sake of convenience and consistency, meringue powder is used. However, it is possible to use fresh egg whites in its stead. If doing so, be prepared to employ around 3 large egg whites to accomplish what the powder and water would otherwise yield.
• What is the role of saffron in the recipe?The meringue cookies have a unique floral aroma and a delicate yellow color, thanks to saffron.
• Why is cream of tartar included in the ingredients?Meringue’s shape and volume during baking are ensured by stabilizing it with cream of tartar.
• Can I substitute pistachios with another nut?Certainly! Almonds or walnuts work well, but the distinctly different—and delicious—flavor and color of pistachios are what make saffron pair beautifully with this nut.
• Do I need to soak the saffron threads before using them?Soaking them in a tablespoon of warm water helps release their color and flavor.
• How should I store these meringue cookies?To keep them crisp, you must store them in an airtight container at room temperature.

Substitutions and Variations

The following could be used to substitute for 3 tablespoons of meringue powder:

3 large egg whites (make sure to beat them to soft peaks before adding sugar).
1/4 teaspoon saffron threads may be replaced with 1/2 teaspoon turmeric for color (though the flavor will differ).
You can substitute 1/4 teaspoon cream of tartar with 1/2 teaspoon lemon juice or white vinegar for stability.
1/4 teaspoon vanilla extract could be substituted with 1/4 teaspoon almond extract for a different flavor profile.
A replacement for 1/3 cup finely chopped pistachios can be found in 1/3 cup finely chopped almonds or walnuts.

Pro Tips

1. For maximum flavor infusion, crush the saffron threads lightly between your fingers or with a mortar and pestle before adding them to the warm water. This helps release even more of their essence.

2. Ensure that all your equipment, including the bowl and beaters, is completely clean and free of grease. Any residual grease can prevent the meringue from whipping properly.

3. When gradually adding the granulated sugar to the meringue mixture, make sure each tablespoon is fully dissolved before adding the next. This will help achieve a perfectly smooth and glossy finish.

4. To check if the meringue has reached stiff peak stage, lift the beaters out of the mixture: the peaks should stand straight up without collapsing, and the tips should curl over only slightly.

5. When sprinkling the chopped pistachios, press them gently into the meringue before baking to ensure they adhere properly and become lightly toasted, enhancing their flavor.