Pistachio and Pine Nut Meringue Drops

Ingredients

• 2 egg whites (large)
• 100 g isomalt
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground clove
• cinnamon to taste
• 4 drops almond oil (bitter almond)
• 40 g ground pistachios
• 40 g pine nuts

Instructions

1. 1.

   Beat the egg whites until stiff peaks form. Fold in the isomalt and spices. Fill a piping bag fitted with a medium-sized round tip and pipe small mounds onto parchment-lined baking sheet.

2. 2.

   Decorate half of the mounds with pistachios, the other half with pine nuts. Bake in a preheated oven at 150 °C (gas: level 2‑3, fan: 125 °C) for about 45 minutes.

3. 3.

   Let the cookies cool and store them in airtight containers.