Crisp, light and exceptionally moreish Pistachio Meringue Cookies (or Pistachio Macaroons) made with 3 key ingredients. They’re perfect for sharing and are naturally gluten free and dairy free too.
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Recipe originally Published 1st June 2014 … Updated 20th March 2023
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Pistachio Meringue Cookies – Simple and exceptionally moreish
Seriously… If you love pistachios, then you HAVE to try my Pistachio Meringue Cookies. They are crisp and light as a feather, ridiculously moreish and perfectly pistachio. And surprisingly (given that they are made with a meringue base) they are not too sweet either… Trust me… I hate over-sweet!
Pistachio Meringue Cookies make the perfect nibble to share at coffee mornings, afternoon teas, midnight feasts and any other opportunity to dip your hand in the biscuit tin. And I guarantee, that hand will be dipping often… So make a double batch! They won’t last long.
Inspired by ‘Ful Sudani’… A pistachio twist on Sudanese peanut macaroons
Having done a bit of internet research, I am almost certain that my recipe for Pistachio Meringue Cookies is pretty unique. Inspired by another recipe on the blog for traditional Ful Sudani (Sudanese Peanut Macaroons), they are a variation on a theme, using pistachios instead of peanuts.
I did wonder whether I should call them Pistachio Macaroons, but the name was at odds with my understanding of what a macaroon is… And when I searched for ‘pistachio macaroons’ on Google, it seemed confused and kept changing the search criteria to ‘pistachio macaron’ which these are not!
Either way, I think I prefer the pistachio cookies to the original peanut version. The depth of flavour is incredible. The only disappointment is that they are not green… I guess the baking process tempers the natural pistachio hue. Oh well…
What’s in my Pistachio Meringue Cookies?
Pistachio Meringue Cookies contain just 3 key ingredients…
- Pistachio nuts
- Egg White
- Caster Sugar (super-fine sugar)
… plus a little vanilla paste (which is thicker than liquid extract, so won’t impact the consistency) and a pinch of salt…
This simple combination means they are both gluten free and dairy free. And thus are naturally safe for people with Coeliac Disease (Celiac) without the need for any tweaks.
The pistachio nuts used are unsalted, raw kernels and are weighed after being shelled. They can be found (already shelled) in most good supermarkets (often in the baking aisle).
Roasting Pistachios to make Pistachio Meringue Cookies
Although it is important to buy raw, unsalted nuts to make Pistachio Macaroons, they do still need a little home-roasting before being ground for the cookie mix. This brings out their delicious rich-roasted nuttiness, which is at its most pungent and flavoursome when freshly done.
It’s a simple process and so worth the minimal extra effort to get the most intensely flavoured cookies. All you need to do is…
- Scatter the raw pistachios on a baking tray.
- Pop them in either a hot oven (at about 200 C), or under the grill for 8 to 10 minutes, making sure you keep an eye on them and turning them intermittently to prevent any burning.
- Let them cool COMPLETELY before blending and/or chopping finely.
Can I make these Pistachio Macaroons vegan?
While it’s not something I’ve tried, I am 99% sure that yes… Pistachio Macaroons can be made vegan. My reasoning for this is the ease with which I was able to translate my standard Italian Chocolate Amaretti into Vegan Chocolate Amaretti Cookies by using aquafaba in place of egg white. The base process for Amaretti vs Pistachio Meringue Cookies is very similar. Thus, I can be almost certain that aqua faba will equally mimic egg white when used as a replacement for this recipe too.
My advice however would be this… Make the cookies using the recipe as stated, BUT reduce the amount of aquafaba by about 5g weight (per egg equivalent) to compensate for its lesser viscosity. And make absolutely sure the mixing bowl and whisk heads are spotlessly clean before using them. ANY oil residue will prevent the aquafaba from whisking. Wiping the inside of the bowl with warm diluted lemon juice works perfectly.
Dress them up… Add a layer of Rose and Crushed Raspberry Mascarpone Cream
If you’ve scrolled through the post, you will have noticed that some of the macaroons photographed have been layered with berry cream. I’ll be honest… Pistachio Meringue Cookies are perfect on their own and really don’t need any extras… But when I originally developed the recipe, I wanted to test how far I could take them and whether they would make more of a dessert option.
So… I tried them as decadent ‘sandwich cookies’ filled with a Rose and Crushed Raspberry Mascarpone Whipped Cream. Rose and pistachio pair wonderfully and with the raspberry bringing a little zing and a different texture, the combination was quite delicious!
Aren’t they pretty? These little layered head-turners would be perfectly at home nestled among other beautiful treats on the best of Afternoon Tea plates.
OR… Alternatively, they go really well with ice cream too… And make a great alternative for those of us who can’t eat the usual glutenous offering of wafers.
How to store Pistachio Meringue Cookies
If you’re looking for a treat that lasts, look no further! Pistachio Meringue Cookies stay crisp and delicious for three weeks plus (although they never EVER hang around that long). I think they would probably last a lot longer, but my willpower isn’t strong enough to test them.
The best way to store them is in an airtight container at room temperature. Although obviously, if they’ve been sandwiched with cream or anything that’s perishable, they’ll need to be popped in the fridge.
Ready to make Pistachio Meringue Cookies?
And that’s it! Pistachio Meringue Cookies made with gorgeous green pistachios. Simple to make and delicious to eat. I hope you enjoy them.
Please come back and leave a comment to let me know how you got on if you make them… Alternatively, you can rate the recipe ⭐️⭐️⭐️⭐️⭐️, or tag me with your cookie photos on social media (Facebook, Instagram or Pinterest).
Check out our vast bank of recipes too in our Gluten Free Recipe Index. If you’re into good food, then you’ll love what we have to offer. Every recipe has been tried and tested and you’d never know any of them are gluten free!
All shared with my love
Love pistachios? Here are a few more recipes to get excited about…
- Gluten Free Fondant Fancies with Pistachio, Orange and Raspberry
- Pistachio Olive Oil Cake with Lime & Blackcurrant Drizzle
- Gluten Free Biscotti
- Rhubarb and Custard Cake with Pistachio Sponge
- BBQ Swordfish with Lime, Pistachio and Coriander
- Flourless Pistachio Nutty Cookie Bites
- Pistachio Marzipan
- Pistachio Pastry
Pistachio Meringue Cookies (Pistachio Macaroons)
Key equipment
- Oven
Ingredients
- 130 g unsalted raw pistachio nuts weight of kernels (no shell)
- 1 large egg white (about 35g to 37g)
- pinch fine sea salt (optional)
- 1 tsp vanilla paste or powder (not liquid extract)
- 140 g caster sugar (superfine sugar)
Instructions
Roast the pistachio nut kernels
- Preheat the oven to 200 C/400 F/Gas 6.
- Scatter the pistachio kernels on a baking tray and roast for 8 to 10 minutes, intermittently stirring/shaking to turn the nuts (to avoid burning). (Alternatively toast under a hot grill for 8 minutes or so, turning frequently).
- Allow the roasted nuts to cool completely, before coarsely grinding in a blender (be careful not to over-blend). Set aside.
Making the cookies
- Preheat the oven to 170 C/325 F/Gas 3 and line two baking sheets with baking paper.
- Make sure the mixing bowl and whisk heads are spotlessly clean (wipe with lemon juice diluted with warm water to remove any residual grease).
- Whisk the egg white with the salt until stiff.
- Add the sugar (a little at a time) and continue to whisk until the mixture becomes a stiff meringue.
- Add and whisk through the vanilla.
- Add the ground pistachio nuts and fold into the meringue to fully combine.
- Pipe or spoon the mixture onto the baking sheets into disc shapes (or blobs) about 3-4 cm/1½ inches in diameter.
- Bake for 15 to 20 minutes until the cookies are golden and crisp.
- Leave on the baking trays to cool and completely harden.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Rose and Crushed Raspberry Mascarpone Cream
Ingredients
Mascarpone Cream – Adjust quantities as required
- 150 ml/g double cream (heavy cream)
- 1 to 2 tbsp icing sugar (or to taste) – also known as powdered sugar
- 150 g Mascarpone cheese
- 1 tsp rose water (or to taste)
- ½ tsp vanilla paste
- 130 g fresh raspberries
Instructions
- In a large bowl, whisk together the cream and icing sugar until it just starts to thicken.
- Add the Mascarpone, rose water and vanilla and continue to whisk gently until the cream forms soft peaks. Avoid over-beating as this will 'split' the mix.
- Weigh the raspberries into a bowl and using the back of a fork, lightly crush them.
- Add the crushed raspberries to the cream and fold until evenly distributed.
- Use to sandwich Pistachio Meringue Cookies and cakes or to decorate cupcakes and trifles.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Pistachio Meringue Cookies shared with
- Fiesta Friday #480 with Angie
- Full plate Thursday #634 with Miz Helen’s Country Cottage
- What’s for Dinner #413 with The Lazy Gastronome
I’ll have to make these for some friends of mine. They love pistachios. I’m personally not a fan.
Thanks Sandie. I hope your friends enjoy them x
I absolutely do love pistachios and your cookies look glorious. They are now on my must make very very soon list. In fact they’d be perfect for an Easter tea spread now I come to think about it. Yum!!!
Thanks lovely. They are so moreish. I hope you love them as much as we do xx