Persian Pistachio Rose Cloud Sandwiches

Persian Pistachio Rose Cloud Sandwiches are delicate, ethereal meringue cookies filled with a silky rose-scented cream and rolled in crushed pistachios. Each bite melts in my mouth, offering floral notes, nutty crunch, and a sweet, airy texture that feels like eating a cloud. Inspired by classic Persian flavors, these sandwiches are as elegant as they are delicious.

Why You’ll Love This Recipe

I love how these treats look as beautiful as they taste. The crisp meringue shells are light and sweet, balanced by the floral, creamy filling and the richness of pistachios. They’re naturally gluten-free, perfect for tea parties, bridal showers, or anytime I want to impress with a delicate handmade dessert. Best of all, they store well and keep their charm for days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meringue cookies:

• Egg whites (room temperature)

• Granulated sugar

• Cream of tartar

• Rose water

• Salt

For the rose cream filling:

• Unsalted butter (softened)

• Powdered sugar

• Heavy cream or milk

• Rose water

• Vanilla extract

To assemble:

• Finely chopped pistachios (unsalted, shelled)

• Dried edible rose petals (optional, for garnish)

directions

1. Make the meringues: I beat the egg whites with cream of tartar and salt until soft peaks form. I slowly add sugar while beating until stiff, glossy peaks form. I gently mix in the rose water at the end.

2. Pipe and bake: I pipe small rounds onto parchment-lined baking sheets. I bake them at 225°F (110°C) for about 1.5 hours, then turn off the oven and let them cool inside with the door slightly ajar for another hour.

3. Make the rose cream filling: I cream butter and powdered sugar until fluffy. I add rose water, a splash of cream, and vanilla until the texture is silky and spreadable.

4. Assemble the sandwiches: I match meringue halves by size, spread a bit of rose cream on one side, and gently sandwich them together.

5. Roll and garnish: I roll the edges in crushed pistachios and garnish with dried rose petals if I want a stunning finish.

Servings and timing

This recipe makes about 15–20 sandwich cookies.
Prep time: 25 minutes
Bake time: 1.5 hours
Cooling and assembly time: 1.5 hours
Total time: Around 3.5 hours

Variations

Sometimes I add a pinch of cardamom to the filling for a spiced twist or swap the pistachios for finely chopped almonds. For a softer filling, I use mascarpone cheese instead of butter. I’ve also tinted the meringue shells with a drop of pink gel food coloring for a more festive look.

storage/reheating

I store these sandwiches in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. They hold their shape well, though the meringue may soften slightly over time. I don’t reheat them—they’re best served cool or at room temp.

FAQs

Can I use store-bought meringues?

Yes, I’ve used store-bought meringue cookies when short on time. I just make the filling and assemble them the same way.

Is rose water strong in flavor?

It can be. I start with a small amount—1/2 teaspoon goes a long way. I adjust based on how floral I want the final result to be.

Can I make these ahead?

Definitely. I make the meringues a day ahead and store them in an airtight container. I assemble them just before serving or up to a few hours in advance.

Can I make these dairy-free?

Yes, I use a dairy-free butter substitute for the filling. Coconut cream also works for a floral, slightly tropical twist.

Do I need to use cream of tartar?

It helps stabilize the egg whites, but I’ve made these without it by being careful not to overmix and ensuring the bowl is grease-free.

Conclusion

Persian Pistachio Rose Cloud Sandwiches are light, beautiful, and bursting with unique flavor. With their crisp meringue shells, fragrant rose cream, and nutty pistachio edge, they offer a delicate balance of elegance and indulgence. I love making them when I want a dessert that’s both striking and unforgettable.