Salted Pistachio Meringues

Recipe excerpted from Modern Comfort Food by Ina Garten. These meringues have a crisp exterior and a marshmallow-like center. You won't be able to stop eating them.

Salted Pistachio Meringues
Photo: Carson Downing
Hands On Time:
40 mins
Total Time:
2 hrs 20 mins


  • 3 cup superfine or caster sugar (1 pound 5 ounces)*

  • 9 extra-large egg whites, at room temperature

  • 1 teaspoon pure vanilla extract

  • cup shelled, roasted, salted pistachios, roughly chopped

  • Fleur de sel


  1. Arrange two racks evenly spaced in oven. Preheat oven to 400°F.

  2. Line a sheet pan with parchment paper. Spread the sugar so it's an even thickness on the paper, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake 8 to 10 minutes or until the edges start to brown lightly. (Watch carefully.) Remove pan and lower oven temperature to 250°F.

  3. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk egg whites on high speed for a minute or until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (Ina says, "I use a large spoon at first, then pick up the paper and pour the sugar in slowly.") Add the vanilla extract and continue to whisk on high 10 minutes or until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.

  4. Line two sheet pans with parchment paper. Using two large serving spoons, scoop six very large, messy oval dollops of meringue onto each prepared pan, spacing them out because they will expand while they bake. Sprinkle the pistachios on top. (Make sure your oven isn't above 250°F.) Bake 1 1/2 to 2 hours or until the outsides of the meringues are crisp but not browned (the centers will still be soft). Sprinkle with fleur de sel and cool. Makes 12 meringues.


If you can't find superfine sugar, process granulated sugar in a food processor fitted with the steel blade for 5 minutes. Measure it after processing."Don't make meringues on a rainy day. They'll come out sticky," Ina says.

Nutrition Facts (per serving)

225 Calories
2g Fat
51g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 225
% Daily Value *
Total Fat 2g 3%
Sodium 86mg 4%
Total Carbohydrate 51g 19%
Total Sugars 50g
Protein 3g
Vitamin C 0.2mg 1%
Calcium 6mg 0%
Iron 0.2mg 1%
Potassium 77mg 2%
Folate, total 2.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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