INGREDIENTS

4 egg whites
1/8 teaspoon cream of tartar
1 cup sugar
pink colouring paste (Wilton type)
1 tablespoon ground pistachios

NUTRIENT VALUES

Per serving
Sodium3 mgCalories15Total carbohydrates3 g

In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until the mixture forms soft peaks. Stir in sugar, 2 tbsp (30 mL) at a time, beating until mixture forms firm, glossy peaks. Using a toothpick dipped in food colouring, draw a pink spiral in the egg white mixture. Using a spatula, gently lift the mixture until the meringue is marbled.
Using a piping bag with star tip, form 1" (2.5 cm) diameter meringue rosettes on 2 parchment-lined cookie sheets. Sprinkle with pistachios. Place one baking sheet in the top third of the preheated oven at 200°F (100°C) and the other in the bottom third. Cook for 2 hours or until meringues are dry (switch plates and turn halfway through cooking). Turn off the oven and let the meringues rest for 30 minutes. Place meringues on wire racks and let cool completely. (Meringues will keep for up to 1 week at room temperature.)