Pistachio Nut Meringue Cookies

Preheat oven to 275ºF. Line a cookie sheet with parchment paper.

In a stand mixer, add egg whites, salt, and cream of tartar. Mix. Keep mixing for 2–3 minutes. For the first few minutes, it will look like you are mixing bubbles. Once soft peaks have slowly begun to form, start slowly adding sugar. Keep mixing and adding sugar. After you’ve added all sugar, continue to mix. Add in favoring and gel color. Mix for another 2–5 minutes or until you see stiff peaks.

Scoop mixture onto prepared cookie sheet with a spoon or cookie scoop. Place 1/2 inch apart. Sprinkle top of scooped meringues with crushed pistachios. Bake for 40 minutes on the middle rack (not bottom—if placed on bottom rack, the bottoms of cookies will overcook). Shut oven off and leave meringue cookies in oven to cool for about 1 hour.