Salted Pistachio Meringues

Servings: 10

Total time: 2 hours 25 minutes

INGREDIENTS

9 large egg whites (room temperature)

3 cups granulated sugar

1 teaspoon pure vanilla extract

⅓ cup shelled pistachios, roughly chopped

2 tablespoons Diamond Crystal® Pink Himalayan Salt, plus more for garnish

DIRECTIONS

Preheat oven to 250°. Line 2 rimmed baking sheets with parchment paper.

Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk egg whites on high until frothy, about 1 minute. Reduce speed to low. Slowly add sugar to egg whites along with the vanilla. Whisk on high until stiff peaks form, and the meringue is thick and glossy, about 2-3 minutes.

Dollop 5 large meringues onto each prepared baking sheet. Sprinkle each meringue with pistachios and salt and bake until the outsides are crisp but not yet browned, about 1 ½ - 2 hours. Garnish with additional salt, and cool before serving.

Tip: For a more polished look, use a piping bag and star tip to pipe meringues onto baking sheets instead of dolloping!