It has taken me a while to come around to meringue, particularly because the French macaron is certainly stunning, but so finicky to make. Also because I don’t like meringue cookies that are all the way dried-out– they just always remind me of chalk. This one is different, however. Simple to make, it stays crunchy on the outside and chewy on the inside, it’s filled with pistachios(!), and I have modified the recipe to use just one egg white– perfect for the smallest batch.