Pistachio Marshmallow Meringue Cookies

1.Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.

2.In a clean, dry mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.

3.Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until the meringue is glossy and stiff peaks form. This should take about 5-7 minutes.

4.Add the vanilla extract and salt to the meringue, and gently fold in the crushed pistachios using a spatula, being careful not to deflate the mixture.

5.Using a piping bag or a spoon, drop dollops of the meringue mixture onto the prepared baking sheet, leaving space between each cookie for expansion.

6.Make a small indentation in the center of each meringue dollop with the back of a spoon or your finger. Place a mini marshmallow in the indentation of each cookie.

7.Bake in the preheated oven for about 1.5 to 2 hours, or until the meringues are dry and can easily lift off the parchment paper. They should be crisp on the outside and chewy on the inside.

8.Once baked, turn off the oven and leave the cookies inside to cool completely. This helps them dry out further and develop a nice texture.