Salted Pistachio Meringues

Difficulty: Easy
Yield: 12 extra-large meringues
Nutritional Information Per Serving Serving Size 1 of 12 servings Calories 228 Total Fat 2 g Saturated Fat 0 g Carbohydrates 51 g Dietary Fiber 0 g Sugar 50 g Protein 4 g Cholesterol 0 mg Sodium 193 mg
Total Time: 2 hr (not including cooling)
Hands-On Time: 30 min

Discover the magic of meringues, which come in endless delightful forms just like people: from delicate, crisp kisses to majestic Pavlovas overflowing with cream and fruit. Sometimes, I craft tiny tart shells, bake them crisp, and top with ice cream and berries. But my absolute favorites, inspired by Yotam Ottolenghi's brilliance, are these giant, fluffy clouds. Shaped with two big spoons on a baking sheet, they're crowned with crushed pistachios and flaked sea salt for a crispy-outside, marshmallow-inside treat. The irresistible texture and salty spark will captivate every biteyour guests won't stop raving, and you'll be hooked after the first batch!

Ingredients

3 cups superfine or caster sugar (1 pound 5 ounces) (refer to Cook's Note)

9 extra-large egg whites, brought to room temperature

1 teaspoon premium vanilla extract

1/3 cup shelled, roasted, salted pistachios, broken into pieces

Fleur de sel

Instructions

Set your oven temperature to 400 F. Position two racks with even spacing throughout the oven.
Cover a baking sheet with parchment paper and distribute the sugar in a uniform layer across the paper extending all the way to the edge, keeping a margin around the perimeter to prevent sugar from spilling onto the pan. Bake for 8 to 10 minutes, watching for the edges to begin turning golden. Keep a close eye on it! Decrease the oven temperature to 250 F.
At the same time, transfer the egg whites to an electric mixer's bowl equipped with a whisk attachment. Just as the sugar reaches completion, beat the egg whites on high setting for 1 minute until they become foamy. Reduce mixer speed to low and gradually incorporate the hot sugar into the egg whites. (Initially use a large spoon, then lift the paper and gradually stream in the sugar.) Mix in the vanilla and keep beating on high for 10 minutes, until the egg whites have cooled back down to room temperature. (The mixing bowl might retain some warmth.) The resulting meringue will appear dense and shiny.
With two large dinner spoons, portion out 6 substantial, uneven dome-shaped portions of meringue onto each of two baking sheets covered with parchment, spacing them generously since they'll rise while cooking. Top with the pistachios and bake for 1 1/2 to 2 hours (verify your oven temperature stays at or below 250 F!), until the exterior surfaces turn crispy without browning and the interiors maintain their tender quality. Finish with a sprinkle of fleur de sel and allow to cool on the pan.

Cook's Note

If superfine sugar isn't readily accessible, pulse granulated sugar in a food processor with the metal blade for 5 minutes. After processing, measure the resulting sugar. Avoid preparing meringues during humid or damp weather conditions, as this will result in a sticky texture.

Image credit: Mike Garten