Dreamy Pistachio Meringues: Ina Garten’s Heavenly Salt Recipe
Delicate, cloud-like meringues with a salty-sweet twist have long been a favorite dessert among pastry lovers, and Ina Garten’s salted pistachio meringues recipe delivers pure elegance.
Her masterful approach turns simple ingredients into a sophisticated treat that sparkles with unexpected flavor.
Crisp on the outside and pillowy soft within, these meringues dance between delicate sweetness and rich nuttiness.
Pistachios add a vibrant green hue and delightful crunch that makes each bite memorable.
The touch of sea salt elevates these delicate confections from ordinary to extraordinary.
Elegant yet approachable, these meringues will impress guests and satisfy even the most discerning sweet tooth.
Take a culinary adventure and whip up these irresistible meringues that promise pure dessert magic.
Store Smart: Meringue Storage Tips from Ina’s Playbook
Strategize Serving: Perfect as an elegant dessert for dinner parties, these meringues complement light fruit salads or rich chocolate dishes. Ideal for making ahead of special occasions.
Refrigerate Wisely: Store meringues in an airtight container at room temperature. Avoid humid environments, as moisture will soften their crispy texture. Keep away from direct sunlight and heat sources.
Extend Freshness: Consume within 3-4 days for optimal crunch and flavor. Place a small silica gel packet in the storage container to absorb excess moisture and maintain crispness.
Freeze for Later: Carefully layer meringues between parchment paper in a freezer-safe container. They can be frozen for up to 2 weeks. Thaw at room temperature for 30 minutes before serving to restore their delicate texture.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Calories: 140 kcal
Servings: 12
Must-Have Ingredients for Ina Garten’s Pistachio Meringues
For Base Structure:
Egg Whites: Provides the fluffy, airy foundation of the meringue, creating a light texture that transforms into crispy clouds.
Sugar: Sweetens and stabilizes the meringue, creating a glossy structure that caramelizes slightly for depth of flavor.
For Flavor Enhancers:
Vanilla Extract: Adds warm, complex undertones that complement the nuttiness of pistachios.
Fleur de Sel: Delivers a sophisticated salty crunch that balances the sweetness and elevates the entire dessert.
For Textural Contrast:
Pistachios: Introduces a delightful crunch and earthy richness, providing a beautiful green-speckled appearance against the white meringue backdrop. Choose fresh, vibrant green pistachios with minimal discoloration for maximum flavor and visual appeal.
Utensils to Whip Up Ina Garten’s Light Meringues
Electric mixer with whisk attachment: Essential for whipping egg whites to perfect glossy peaks.
Large mixing bowl: Needed for combining egg whites and beating mixture.
Baking trays: Two lined with parchment paper for shaping and baking meringues.
Parchment paper: Critical for preventing sticking and easy sugar and meringue handling.
Large spoons: Used for scooping and shaping meringue dollops.
Measuring spoons: For precise vanilla extract and salt measurements.
Sharp knife: Helpful for chopping pistachios into small pieces.
Cooling rack: Optional for cooling meringues after baking.
Baking Guide: Ina Garten’s Salted Pistachio Clouds
Sweet Pistachio Cloud Treats
Sugar Transformation Fresh sugar gets a quick heat makeover in the oven, developing golden hints around its edges. This step transforms ordinary sugar into a caramelized treasure that'll make meringues extraordinary.
Egg White Dreamscape Fluffy egg whites transform into a luxurious, glossy landscape using an electric mixer. They'll capture air and volume, becoming the delicate foundation of these delightful treats.
Magical Merging Hot sugar cascades slowly into whipped egg whites, creating a silky, shiny mixture that looks like edible silk. The vanilla adds a whisper of warmth and depth to this culinary magic.
Rustic Shaping Generous, messy dollops of meringue spread across baking trays look beautifully imperfect. These cloud-like forms promise delicate, melt-in-your-mouth texture.
Nutty Sprinkle Chopped pistachios rain over each meringue, adding earthy crunch and visual interest. Their emerald green hints promise nutty excitement in every bite.
Gentle Baking Low temperature transforms meringues into crisp-outside, soft-inside wonders. Salt crystals sprinkled at the end elevate these treats from sweet to sensational.
Add Flair to Ina Garten’s Sweet Meringue Snack
Creative twists to elevate this classic dessert
Replace pistachios with almonds, hazelnuts, or toasted pecans for a unique flavor profile that matches your mood or pantry ingredients.
Mix in orange zest, lavender, or ground cardamom into the meringue mixture to create unexpected and delightful taste dimensions that surprise your guests.
Store meringues in an airtight container with silica gel packets to prevent them from becoming sticky or soft, ensuring crisp texture for several days.
Use a wooden spoon to prop open the oven door slightly during baking to help moisture escape and achieve perfectly crisp meringue exteriors without burning.
How to Serve Ina Garten’s Pistachio Meringues at Parties
Pair with Creamy Companions: Serve these delicate meringues alongside a scoop of rich vanilla bean ice cream or a dollop of fresh whipped cream for a luxurious contrast in textures.
Create Elegant Dessert Platter: Arrange the meringues on a beautiful ceramic platter, scattered with fresh berries, mint leaves, and a light dusting of powdered sugar to elevate the presentation.
Transform into Decadent Parfait: Crumble the meringues over Greek yogurt or mascarpone cream, layering with fresh raspberries or passion fruit for a stunning and sophisticated dessert experience.
Enjoy with Afternoon Tea: Serve these pistachio meringues as a delightful accompaniment to a classic English tea, complementing Earl Grey or chamomile with their delicate crunch and nutty flavor.
Ina Garten’s salted pistachio meringues blend delicate sweetness with nutty crunch. Rich textures and elegant garnishes make this dessert a sophisticated choice for discerning palates.
Ingredients
Scale
9 extra-large egg whites (room temperature)
3 cups / 605 g superfine or caster sugar
1 teaspoon / 5 ml pure vanilla extract
⅓ cup / 50 g shelled, roasted, salted pistachios (roughly chopped)
Fleur de sel (to taste)
Instructions
Caramelize Sugar: Preheat oven to 200°C/400°F, positioning racks evenly. Spread sugar on parchment-lined baking tray, creating a thin layer with minimal edge exposure. Bake 8-10 minutes until sugar edges turn golden.
Prepare Meringue Base: Reduce oven temperature to 120°C/250°F. Transfer egg whites to electric mixer with whisk attachment. Whip on high speed until frothy, gradually incorporating heated sugar while mixing.
Develop Meringue Texture: Continue whisking, adding vanilla extract. Blend at high speed for 10 minutes until mixture reaches room temperature and forms a thick, glossy consistency.
Shape and Garnish: Using two large spoons, create six rustic meringue dollops on parchment-lined trays, ensuring adequate spacing. Generously scatter chopped pistachios across each meringue surface.
Bake and Finish: Place meringues in oven, baking at 120°C/250°F for 1½ to 2 hours. Maintain low temperature to achieve crisp exteriors with marshmallow-like centers. Once cooled, delicately sprinkle fleur de sel or sea salt flakes over the top before serving.
Notes
Master Sugar Technique: Caramelize sugar carefully on parchment paper, creating a golden-edged base that infuses deep flavor into meringues and ensures perfect texture.
Whip with Precision: Beat egg whites at high speed until glossy and stiff, watching closely to prevent overbeating which can deflate the delicate meringue structure.
Low and Slow Baking: Maintain consistent low oven temperature to achieve crispy exterior while preserving marshmallow-like interior, crucial for authentic meringue success.
Finishing Touch: Sprinkle fleur de sel strategically to enhance sweet-salty contrast, elevating the meringues from good to extraordinary gourmet dessert.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.