Pistachio Meringue Sundaes Recipes

SALTED PISTACHIO MERINGUES

Steps:

• 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.

PISTACHIO MERINGUES

Steps:

• Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
• Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)