Description
Delicate rose-scented meringue cookies sandwiched with a fluffy pistachio cream, these Persian-inspired cloud sandwiches melt in your mouth with every floral, nutty bite—perfect for elegant gatherings or tea-time treats.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon rose water
- Pink food coloring (optional)
- Pistachio Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/3 cup ground pistachios
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold in rose water and food coloring if using.
- Pipe small circles onto the baking sheet and bake for 1.5–2 hours, until dry to the touch.
- Turn off the oven and let meringues cool completely inside with the door slightly ajar.
- Meanwhile, make the pistachio cream by beating butter and powdered sugar until fluffy.
- Add ground pistachios, cream, and vanilla, and beat until smooth and spreadable.
- Pair meringues of similar size and pipe or spread pistachio cream between them to form sandwiches.
Notes
- Be sure egg whites are at room temperature for best volume.
- Add a few crushed rose petals or chopped pistachios for garnish before baking.
- Store assembled sandwiches in the fridge, but bring to room temp before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 120
- Sugar: 15g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pistachio rose meringue, Persian cookies, meringue sandwiches, cloud dessert, floral sweets