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1/2 cup shelled unsalted pistachio
1/2 cup plus 1 Tbsp Sugar, divided
2 each Egg whites
1 pinch salt
1/2 teaspoon vanilla extract
2 tablespoon finely chopped fresh mint
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  • Servings:Serves 12 (makes 4 dozen cookies)
  • Prep Time:20 minutes
  • Cook Time:40 minutes
1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
2. Place pistachios in a food processor or blender with 1 Tbsp. sugar and process until they resemble a fine powder. Be careful not to overprocess into nut butter. Set aside.
3. In a large bowl beat egg whites with salt until foamy, using an electric mixer on medium-high speed. Add 1/4 cup of the sugar and beat until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Add vanilla and mint and mix just until incorporated. Gently fold in the ground pistachios.
4. Transfer batter to a large resealable plastic bag and push toward one corner. Make a half-inch snip at the corner and use the bag to pipe quarter-sized circles onto the prepared baking sheet, about 1 inch apart. Alternately, drop meringue by half teaspoonfuls onto baking sheet. Bake for 40 minutes. Turn off oven and leave in for 1 hour. Remove tray from oven and allow to cool completely. Serve or store at room temperature in an airtight container.
Source: Hannaford fresh Magazine, March - April 2011