Ina Garten Salted Pistachio Meringues

Ina Garten’s Salted Pistachio Meringues is made with superfine sugar, egg whites, vanilla extract, pistachios, and fleur de sel. This delicious meringue recipe creates a light and airy dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 12 people.

This Salted Pistachio Meringues Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 3 cups superfine or caster sugar (1 pound 5 ounces)
• 9 extra-large egg whites, at room temperature
• 1 teaspoon pure vanilla extract
• ⅓ cup shelled, roasted, salted pistachios, roughly chopped
• Fleur de sel

How To Make Salted Pistachio Meringues?

1. Preheat the oven: Preheat your oven to 200°C/400°F. Arrange two racks evenly spaced in the oven.
2. Prepare the sugar: Line a baking tray with parchment paper and spread the sugar evenly over it. Ensure the sugar reaches the edges of the parchment while leaving a small border to prevent spilling. Bake for 8-10 minutes, or until the edges of the sugar start to brown lightly. Keep a close eye on it! Lower the oven temperature to 120°C/250°F once done.
3. Whip the egg whites: While the sugar is baking, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for one minute until frothy.
4. Add the hot sugar: Reduce the mixer speed to low and slowly add the hot sugar to the egg whites. You can use a large spoon at first, then lift the parchment to pour the rest in slowly. Add the vanilla extract and whisk on high speed for 10 minutes, or until the egg whites reach room temperature and are thick and glossy.
5. Shape the meringues: Using two large spoons, scoop six large, messy oval dollops of meringue onto each of two parchment-lined baking trays. Make sure to leave space between them, as they will expand during baking.
6. Add pistachios: Sprinkle the chopped pistachios generously over each meringue.
7. Bake the meringues: Bake the meringues at 120°C/250°F for 1½ to 2 hours. Ensure the oven temperature doesn’t exceed 120°C/250°F. The outsides should be crisp but not browned, while the centers remain soft.
8. Finish and cool: Once baked, sprinkle with fleur de sel (or sea salt flakes) and allow the meringues to cool completely.

Recipe Tips:

• Egg whites should be room temperature: Cold egg whites don’t whip up as well, so make sure to let them warm up before starting.
• Watch the sugar closely: Keep a close eye on the sugar when it’s baking. Once it starts to brown, it can burn fast, so take it out as soon as the edges turn light brown.
• Add the hot sugar slowly: Pour the hot sugar into the egg whites slowly. If you add it too quickly, the meringue might not turn out right.
• Don’t open the oven: Opening the oven during baking can make the meringues fall flat. Keep the door closed until they are completely baked.
• Add salt after baking: Sprinkle the fleur de sel after the meringues are fully baked. If you add it before, it might dissolve and lose its crunch and flavor.

How To Store Leftovers?

• Refrigerate: First, let the leftover Salted Pistachio Meringues cool to room temperature. Once cooled, place them in an airtight container and store in the refrigerator. They will stay fresh for up to 3 days.

Nutrition Facts

Serving Size: 1 of 12

• Calories: 230
• Total Fat: 1.9g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 100mg
• Potassium: 130mg
• Total Carbohydrate: 51.4g
• Dietary Fiber: 2g
• Sugars: 49.4g
• Protein: 3.6g

Try More Ina Garten Recipe:

• Ina Garten Applesauce Cake With Bourbon Raisins
• Ina Garten Bittersweet Chocolate Cake
• Ina Garten Black & White Cookies
• Ina Garten Lemon Meringue Squares