Growing Chefs! Ontario Ashuplados


These Passover treats are sure to please!
Makes about 3 dozen
4 egg whites1 cup white sugar1/8 teaspoon salt1/2 teaspoon orange blossom water1/4 cup pistachios chopped
Baking sheetParchment paperSpatulaStand mixer with whisk attachmentKnifeCutting boardMeasuring spoonsMeasuring cups

Get Organized

Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Get Prepped!

Separate the eggs, one at a time, making sure not to get any yolk into the whites. If any fat from the yolks gets into the egg whites, they won’t foam properly.

Measure out the sugar, salt, and orange blossom water. Roughly chop the pistachio

Get Cooking!

Make sure the bowl of the stand mixer is very clean and dry. Add the egg whites and beat until foamy at medium speed. While the mixer is running, gradually add the sugar, salt, and orange water.

Continue to beat the mixture until peaks are stiff and the mixture is shiny. Gently fold in the chopped pistachios.

Scoop the meringue onto a baking sheet by the tablespoon, about 2 inches apart. Bake for 45 minutes until they just start to brown. Turn off the oven and leave them to cool inside the oven for at least 1 hour.

Remove from the oven and enjoy, or store in an airtight container.