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Cranberry and Pistachio Rochers

Rochers, French for "rock," may look like little boulders, but their texture is decidedly light and crisp.

  • Servings: 32
  • Yield: Makes 32 cookies
Cranberry and Pistachio Rochers

Source: Martha Stewart Living, December 2008


  • 2 ounces (1/2 cup) pistachios, coarsely chopped
  • 1 ounce (1/4 cup) dried cranberries, coarsely chopped
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 3 large egg whites
  • 1/2 cup granulated sugar
  • Pinch of salt
  • Pinch of cream of tartar


  1. Preheat oven to 325 degrees. Mix pistachios, cranberries, and confectioners' sugar.

  2. Combine whites, granulated sugar, and salt in a mixer bowl. Place over a pot of simmering water, and whisk until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and whisk on medium speed until foamy. Add cream of tartar, and beat on medium-high until stiff, glossy peaks form, about 6 minutes. Fold in pistachio mixture.

  3. Transfer mixture to a pastry bag fitted with a plain 1/2-inch round tip. Line 2 baking sheets with parchment. Pipe mounds 1 inch wide and 1 1/2 inches high with tapered tops (cookies should resemble miniature Christmas trees) onto parchment-lined baking sheets. Reduce oven temperature to 200 degrees. Bake until cookies can be lifted from parchment, about 1 hour and 15 minutes. Let cool on sheets. Dust with confectioners' sugar just before serving.

Cook's Note

Rochers will keep, covered, for up to 3 days.

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