Persian Meringue Tea Cookies with Pistachios and Walnuts

by chaihoney

Persian Meringue Tea Cookies with Pistachios and Walnuts

Persian Meringue Tea Cookies with Pistachios and Walnuts

These meringue cookies are super delicious, especially with a hot cup of tea! Persian tea (“chai”) is very aromatic and served dark and piping hot. The tea typically includes the flavors of cardamom, rose petals, and bergamot. This blog has a great tutorial on how to brew the perfect cup of Persian tea. Persian sweets and candies are usually almost too sweet. I think these cookies are sweet enough to contrast well with dark tea, but not so sweet that they can’t be eaten alone.  Best of all, they are easy to make, require only one bowl, just a few ingredients, and very minimal prep time before going into the oven.

Some tips for making the perfect meringue:

  • The most important thing to be aware of is that ANY amount of fat (i.e. from an unclean bowl or whisk, oil from your fingers, or the smallest bit of yolk) will interfere with your egg whites whipping up properly. Make sure to clean and dry each piece of equipment you will use thoroughly before beginning!
    • Because of this, plastic bowls (which often harbor grease despite cleaning) are not the best choice for whipping egg whites
  • Room temperature eggs will whip faster. Letting the egg whites rest for about 30 minutes can decrease your whipping time greatly.
  • Wait to add sugar until your egg whites are foamy. Sugar should be added a tablespoon or so at a time. Superfine sugar (rather than granulated sugar) dissolves more easily in the egg whites. Any sugar not dissolved in the meringue will result in a gritty texture.
  • Copper bowls are best for beating egg whites. If you do not have one, a stainless steel or glass bowl will suffice. Do not use an aluminum bowl.
    • If you don’t have a copper bowl, add in 1/8 tsp cream of tartar, vinegar or lemon juice to your egg whites after they are foamy. This acid will help you achieve the same fluffy texture as with a copper bowl.
  • Once your egg whites are fluffy, stop beating! If you continue to beat, the eggs will deflate and you will have to start over with new egg whites :(
  • Here is a great video to watch the process if you’re attempting this for the first time.


Persian Meringue Tea Cookies with Pistachios and Walnuts


  • 1 egg white, brought to room temperature
  • 1/8th tsp cream of tartar, vinegar, OR lemon juice
  • 1/4 tsp ground cardamom
  • 1/4 cup superfine sugar
  • 1/4 cup ground walnuts
  • 1/4 cup ground pistachios


  1. Preheat oven to 250°F.
  2. Beat the egg white on low speed until foamy.
  3. Gently sprinkle in the cream of tartar, vinegar, or lemon juice (if using a copper bowl, you do not need to add in these ingredients). Increase the speed and beat until egg white has become whiter and has almost formed soft peaks.
  4. Sprinkle in the ground cardamom and begin adding in the sugar 1 tbsp at a time while continuing to whip at medium/high speed until egg whites have become glossy, thick, and fluffy.
  5. Either use two spoons or a piping bag to place small teaspoon sized amounts of your meringue onto a baking sheet lined with parchment paper (I used silicone baking mats). If using parchment paper, you can secure the paper to your pan and prevent it from slipping by dotting under the edges with your meringue mixture.
  6. Sprinkle the ground walnuts and pistachios over the tops of your meringues gently.
  7. Bake for 60-90 minutes, until cookies are crispy on the outside and thoroughly dried out. They should easily peel off the parchment paper. Avoid opening the oven door while the meringues are setting to prevent cracking. Turn off oven and allow to cool with oven door open, or out of the oven on a wire rack.