Hands-on time: 15 minutes
Total time: 2¾ hours
Makes: 60 pieces
Meringues are one of those goodies that look so much harder to make than they actually are—all you need are a few ingredients and 15 minutes of hands-on time. Arrange them on a sweet tray or, for a sophisticated yet simple ending to a dinner party, crumble a couple of them over a bowl of ice cream and top with fruit. 4 egg whites
⅛ tsp cream of tartar
1 cup granulated sugar
pink paste food colouring
1 tbsp ground shelled pistachios
In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Dip toothpick in food colouring and swirl into egg whites; gently fold until marbled.
Using pastry bag fitted with star tip, pipe meringue in 1-inch mounds onto parchment paper–lined baking sheets; sprinkle with pistachios.
Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Turn off oven; let stand in oven for 30 minutes. Transfer to rack; let cool completely. (Makeahead: Layer between waxed paper in airtight container; store for up to 1 week.) PER PIECE: about 15 cal, trace pro, trace total fat (0 g sat. fat), 3 g carb (0 g dietary fibre, 3 g sugar), 0 mg chol, 3 mg sodium, 5 mg potassium. 4 ¼ cup 2 tsp 4 cups ½ tsp 1 cup ½ cup egg yolks butter or hard pareve (nondairy) margarine, melted and cooled vanilla all-purpose flour (approx) salt vegetable oil for deep-frying raspberry jam icing sugar