Recipes and Cooking 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. By Ina Garten Ina Garten Facebook Instagram Twitter Website Ina Garten is one of the leading experts in food and hosting and has been involved in the space for over two decades. Her work has been featured across most major publications, and recipes from her best-selling cookbooks have been featured on major television broadcasts such as NBC and ABC. Learn about BHG's Editorial Process Published on February 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 40 mins Total Time: 2 hrs 20 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 cup 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 Directions Arrange two racks evenly spaced in oven. Preheat oven to 400°F. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 225 Calories 2g Fat 51g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.