Pistachio Meringues

• 1 1/4 cups shelled natural pistachios, chopped
• 1/2 cup powdered sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup sugar

1. Preheat oven to 225F.
2. Line 2 large baking sheets with aluminum foil; butter and flour foil.
3. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend.
4. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form.
5. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry.
6. Fold nut mixture into egg whites.
7. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
8. Bake meringues until dry and almost crisp but not yet colored, about 45 minutes.
9. Cool meringues on baking sheets.
10. (Can be prepared 1 week ahead.
11. Wrap airtight in foil and freeze.)

shelled natural pistachios, powdered sugar, egg whites, cream of tartar, sugar

Taken from www.epicurious.com/recipes/food/views/pistachio-meringues-100974 (may not work)