Salted Pistachio Meringues

🥘 Ingredients

• superfine sugar 3 cups
• extra-large egg whites 9
• pure vanilla extract 1 tsp
• shelled, roasted, salted pistachios 0.33 cup
• fleur de sel

1. 1

   Preheat oven to 400°F. Line a sheet pan with parchment and spread superfine sugar over it. Bake for 10 minutes until edges begin to brown. Lower oven to 250°F.
2. 2

   Whisk extra-large egg whites in an electric mixer with whisk attachment on high for 1 minute until frothy.
3. 3

   With mixer on low, slowly add the hot sugar. Add pure vanilla extract and whisk on high for 10 minutes until room temperature and thick.
4. 4

   Line two sheet pans with parchment. Scoop 12 large dollops of meringue onto pans. Sprinkle with shelled, roasted, salted pistachios (roughly chopped).
5. 5

   Bake for 1 ½ hours at 250°F until crisp outside but soft inside.
6. 6

   Sprinkle with fleur de sel and cool.