Whew… so I have made 22 different kinds of cookies this year…. I think I’m done. It will probably take me over a month to post them all but I will try! I made these last night and I think they are so darn cute that I could just eat them up. Oh, wait, that’s what you are supposed to do… I’m off to share these with one of my oldest friends at a Christmas Eve party that he and his wife throw every year for a night of good food, good company and good cheer.
CRANBERRY AND PISTACHIO ROCHERS
Makes approx 32 cookies
1/2 C shelled pistachios, chopped
1/4 C dried cranberries, chopped
1 Tablespoon confectioners sugar
3 large egg whites
1/2 C granulated sugar
1/8 tsp salt
1/8 tsp cream of tartar
Preheat the oven to 325 F. Line 2 cookie sheets with parchment paper.
Mix the pistachios, cranberries and confectioners sugar together in a small bowl and set aside
Place the egg whites, sugar and salt in a mixing bowl. Set over a pot of simmering water and whisk until the sugar dissolves and it is warm to the touch, no more than 2 minutes. Take it off of the heat and using your mixer, whisk at medium speed until foamy. Add the cream of tartar (it helps stabilize the egg whites) and whisk at high speed until stiff, shiny peaks form. This takes about 5 minutes.
Fold in the pistachio mixture.
Spoon it into a pastry bag fitted with a plain 1/2 inch tip (or a Ziploc bag with the corner tip cut off) and pipe onto the prepared sheets. You want them bigger and wider at the bottom and release the pressure as you come up to form little trees.
Sprinkle with colored sugar.
Reduce the oven temperature to 200.
Place the cookies onto the oven and bake for about 1 hour and 15-20 minutes or until the meringues can be lifted off the paper. These will last about 3 days.
Recipe adapted from: Martha Stewart