Salted Pistachio Meringues Recipes

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SALTED PISTACHIO MERINGUES



Salted Pistachio Meringues image

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.

Provided by Ina Garten

Time 2h20m

Number Of Ingredients 5

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

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.

Nutrition Facts : Calories 225 kcal, Carbohydrate 51 g, Protein 3 g, Sodium 86 mg, Sugar 50 g, Fat 2 g, UnsaturatedFat 1 g

PISTACHIO MERINGUES



Pistachio Meringues image

Categories     Egg     Nut     Dessert     Bake     Vegetarian     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 5

1 1/4 cups shelled natural pistachios, chopped
1/2 cup powdered sugar
3 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar

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.)

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