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Ina Garten Salted Pistachio Meringues

Ina Garten Salted Pistachio Meringues - recipe card
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These airy, crisp meringues are delicately sweet with a nutty crunch from salted pistachios. A perfect light dessert or teatime treat, they melt on the tongue with a subtle saltiness that balances the meringue’s sweetness.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup salted pistachios, finely chopped

Instructions

  1. Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper. This low temperature dries the meringues without browning, preserving their pure white color and crisp texture.
  2. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature egg whites and cream of tartar. The cream of tartar stabilizes the egg whites, helping them hold their volume.
  3. Beat the egg whites on medium speed until frothy and soft peaks form, about 2-3 minutes. Soft peaks should droop slightly when the whisk is lifted. Avoid over-beating at this stage.
  4. With the mixer running on medium-high speed, gradually add the sugar, 1 tablespoon at a time, allowing each addition to dissolve fully. This slow addition ensures a stable, glossy meringue that won’t weep.
  5. Continue beating until the meringue forms stiff, glossy peaks and the sugar is completely dissolved — rub a small amount between your fingers; it should feel smooth, not gritty. This takes about 5-7 minutes total.
  6. Add the vanilla extract and beat on low speed just until combined, about 10 seconds. Overmixing can deflate the meringue.
  7. Gently fold in the finely chopped salted pistachios using a rubber spatula. Fold in 3-4 strokes until just distributed. Do not overmix, as this can collapse the meringue.
  8. Using a piping bag fitted with a large star tip (such as Ateco 826), pipe the meringue onto the prepared baking sheet in 2-inch-wide rosettes or rounds, spaced about 1 inch apart. Alternatively, use two spoons to drop rounded dollops for a rustic look.
  9. Bake for 1 hour 30 minutes, then turn off the oven and leave the meringues inside with the door closed for at least 1 hour (or overnight) to completely dry out. They should be crisp when broken and lift easily from the parchment.
  10. Remove from the oven and let cool completely on the baking sheet, about 5 minutes. The meringues will continue to crisp as they cool. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as moisture will soften them. These meringues freeze well in a sealed freezer bag for up to 3 months. To serve, thaw at room temperature for 15 minutes.

Nutrition

Keywords: salted pistachio meringues, Ina Garten, meringue cookies, pistachio dessert, nutty meringues, light cookies, egg white dessert, teatime treat, airy cookies, salted nuts, small batch meringues

Find it online: https://inagartendishes.com/ina-garten-salted-pistachio-meringues/