Cook: 1 hour 30 minutes (plus 1 hour cooling)
Serves: 24
Meringues are one of my favorite pillowy, crunchy treats – I can never get enough of them. When I was a kid, my savtah would make huge batches of the delicate sweets. Although she never added pistachios to her meringues, it was common in the Seattle Sephardic community to mix chopped nuts into the batter before dolloping it onto cookie sheets and baking the cookies low and slow.
The meringues can be stored at room temperature in an airtight container for up to 1 month.
Method:
- Preheat the oven to 110°C (225°F/gas ¼) and line two baking sheets with parchment paper.
- Using a stand mixer fitted with the whisk attachment, beat the egg whites at medium-low speed until foamy, about 1 minute.
- With the mixer at low speed, slowly add the sugar, vanilla, and salt until fully incorporated. Increase the speed to medium-high and beat until stiff peaks form, 6 to 8 minutes.
- Gently fold in the chopped pistachios, then shape the meringues: Using a large serving spoon or a rounded soup spoon, scoop 2 or 3 tablespoons of the meringue and gently drop it onto the pan, creating soft, cloud-like shapes, making sure to leave 1 inch (2.5 cm) between each meringue. Gently sprinkle with more chopped pistachios.
- Bake until the meringues are glossy and dried out and sound hollow when gently tapped, about 1 hour and 30 minutes. Turn off the oven, leave the door of the oven ajar, and let the meringues sit until completely cooled, about 1 hour. Transfer to the counter and place the meringues in an airtight container or serve piled up on a platter.
Picture: Sheneur Menaker
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Ingredients
4 egg whites
1 cup (200 g) granulated sugar
½ teaspoon vanilla extract
¼ teaspoon kosher salt
½ cup (30g) finely chopped pistachios, plus extra for topping