Best 8 Salted Pistachio Meringues Recipes

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Salted pistachio meringues are a delightful and visually stunning treat that combines the delicate sweetness of meringue with the nutty flavor of pistachios and a hint of salt. These light and airy confections are perfect for any occasion, whether it's a special celebration or a simple afternoon snack. With their crispy exterior and soft, chewy interior, salted pistachio meringues are sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

MERINGUES WITH SALTED PISTACHIO & DARK CHOCOLATE



Meringues with Salted Pistachio & Dark Chocolate image

Our latest meringue recipe is delicious and perfect for those who love nuts and chocolate.

Yield 8 People

Number Of Ingredients 4

Walkers Mini Meringue Nests
Salted Pistachios
Dark Chocolate
Double Cream

Steps:

  • Whip the cream and put it in the fridge to keep it chilled.
  • Roughly chop the dark chocolate. Melt it slowly. Keep some chocolate aside to sprinkle at the end.
  • Then shell the salted pistachio nuts and crush lightly with a rolling pin.
  • When the chocolate is melted drizzle it into the whipped cream and loosely mix together.
  • Spoon the dark chocolate and cream mixture onto the mini meringue nests, as much or as little as you desire!
  • Finally drizzle any left over chocolate over the meringue canapés and sprinkle with the crushed salted pistachios and the wee chunks of dark choc.

SALTED PISTACHIO MERINGUES



Salted Pistachio Meringues image

Recipe excerpted from Modern Comfort Food by Ina Garten. These meringues have a crisp exterior and a marshmallow-like center. You won't be able to stop eating them.

Provided by Ina Garten

Time 2h20m

Number Of Ingredients 5

3 cup superfine or caster sugar (1 pound 5 ounces)*
9 extra-large egg whites, at room temperature
1 teaspoon pure vanilla extract
0.333 cup shelled, roasted, salted pistachios, roughly chopped
Fleur de sel

Steps:

  • Arrange two racks evenly spaced in oven. Preheat oven to 400°F.
  • Line a sheet pan with parchment paper. Spread the sugar so it's an even thickness on the paper, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake 8 to 10 minutes or until the edges start to brown lightly. (Watch carefully.) Remove pan and lower oven temperature to 250°F.
  • Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk egg whites on high speed for a minute or until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (Ina says, "I use a large spoon at first, then pick up the paper and pour the sugar in slowly.") Add the vanilla extract and continue to whisk on high 10 minutes or until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
  • Line two sheet pans with parchment paper. Using two large serving spoons, scoop six very large, messy oval dollops of meringue onto each prepared pan, spacing them out because they will expand while they bake. Sprinkle the pistachios on top. (Make sure your oven isn't above 250°F.) Bake 1 1/2 to 2 hours or until the outsides of the meringues are crisp but not browned (the centers will still be soft). Sprinkle with fleur de sel and cool. Makes 12 meringues.

Nutrition Facts : Calories 225 kcal, Carbohydrate 51 g, Protein 3 g, Sodium 86 mg, Sugar 50 g, Fat 2 g, UnsaturatedFat 1 g

SALTED PISTACHIO MERINGUES



Salted Pistachio Meringues image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 5

3 cups superfine or caster sugar (1 pound 5 ounces)
9 extra-large egg whites, at room temperature
1 teaspoon pure vanilla extract
1/3 cup shelled, roasted, salted pistachios, roughly chopped
Fleur de sel

Steps:

  • Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
  • Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250 degrees F.
  • Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for one minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
  • Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250 degrees!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with fleur de sel and set aside to cool.

PISTACHIO MERINGUES WITH SUMMER BERRIES



Pistachio meringues with summer berries image

A gorgeous, fruity dessert that makes the most of fruit available in early summer

Provided by Good Food team

Categories     Buffet, Dessert, Dinner

Time 1h30m

Number Of Ingredients 7

85g shelled pistachios
1 tsp cornflour
1 tsp white wine vinegar
4 egg whites
200g golden caster sugar
200ml pot crème fraîche
450g seasonal berries, such as strawberries , raspberries, blueberries, redcurrants or blackberries

Steps:

  • Heat oven to 140C/fan 120C/gas 1. Line a baking tray with baking parchment. Place the pistachio nuts into a shallow roasting tin and toast in the oven for about 7-10 mins until golden. Place in a food processor and blitz until coarsely ground.
  • Blend the cornflour and vinegar to a paste. In a large clean bowl, whisk the egg whites until they form soft peaks, then gradually add the sugar a tbsp at a time until it forms a stiff glossy mixture.
  • Fold most of the pistachios into the meringue, reserving about 2 tbsp. Finally stir through the cornflour mixture. Spoon the mixture onto the baking tray to make four large meringue nests, using the back of the spoon to hollow out the centres. Sprinkle with the reserved pistachios and bake for about 45 mins until firm and crisp on the outside. Turn off the oven, but leave the meringues in to dry out in the warmth until completely cold.
  • To serve, place a meringue on each plate and spoon a little crème fraîche into the middle. Sprinkle over the seasonal berries and serve.

Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium

PISTACHIO DACQUOISE



Pistachio Dacquoise image

Dazzle them all at your holiday dessert table with this ethereal French meringue confection.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

1 cup (4 ounces) shelled, roasted, salted pistachios
1/2 cup confectioners' sugar
6 large egg whites
1 cup granulated sugar
Pinch of salt
Pinch cream of tartar
2 cups (about 9 ounces) raspberries
Pastry Cream for Pistachio Dacquoise
1 1/2 cups heavy cream

Steps:

  • Preheat oven to 200 degrees with racks in upper and lower thirds. Rub nuts in a towel to remove skins. Coarsely chop nuts; transfer to a sieve, and shake over a paper towel (if desired, reserve dust for garnish); set aside. Draw three 8-inch rounds on parchment paper; place, marked sides down, on 2 baking sheets.
  • Stir together nuts and confectioners' sugar in a small bowl; set aside.
  • Put egg whites, granulated sugar, salt, and cream of tartar in the heatproof bowl of an electric mixer; set bowl over a pan of simmering water. Whisk until sugar is dissolved and whites are warm to the touch, about 3 minutes. Transfer bowl to electric mixer fitted with the whisk. Beat on medium speed, increasing to high when soft peaks form; continue until stiff, glossy peaks form.
  • Gently fold pistachio mixture into egg-white mixture. Spread one-third of the meringue onto each parchment circle (do not smooth tops).
  • Bake meringues 1 hour. Switch positions of sheets; reduce temperature to 175 degrees. Bake, switching positions of sheets after 45 minutes, until meringues are dry and crisp and can be lifted easily from parchment, 1 to 2 hours. Turn off oven; let meringues cool in oven 45 minutes. Remove, and let cool completely on sheets.
  • Process 2/3 cup raspberries in a food processor until pureed. Pass through a fine sieve into a bowl; discard seeds. (Puree can be refrigerated up to 1 day.) Beat pastry cream until smooth; set aside. Beat chilled 1/2 cup heavy cream with electric mixer until soft peaks form. Gently fold into pastry cream; set aside.
  • Set aside a few berries for garnish. Line a baking sheet with parchment paper. Put one meringue on sheet; spread half of pastry cream on top. Spoon 4 1/2 teaspoons puree in a spiral over pastry cream; swirl with a knife. Top with another meringue. Scatter remaining 1 1/3 cups berries over meringue; spread remaining pastry cream on top, leaving a 1 1/2-inch border. Spoon remaining puree in a spiral over pastry cream; swirl with a knife. Top with last meringue; gently press to spread filling to edges. Freeze until filling is solid but not completely frozen, 2 to 3 hours.
  • Beat remaining heavy cream with electric mixer until soft peaks form. Top dacquoise with whipped cream; garnish with reserved berries, and pistachio dust if desired. Use a serrated knife to cut into wedges; wipe blade clean between cuts.

PISTACHIO MERINGUES



Pistachio Meringues image

Categories     Egg     Nut     Dessert     Bake     Vegetarian     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 5

1 1/4 cups shelled natural pistachios, chopped
1/2 cup powdered sugar
3 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar

Steps:

  • Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
  • Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)

PISTACHIO MERINGUES WITH MANGO & MANDARIN ICE CREAM



Pistachio meringues with mango & mandarin ice cream image

These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month - ideal for a New Year buffet

Provided by Sara Buenfeld

Categories     Buffet, Dessert, Dinner

Time 5h15m

Number Of Ingredients 8

1large mango
284ml carton double cream
4 tbsp Cointreau or Grand Marnier
115g icing sugar
1 mandarin or clementine , juice and finely grated zest
4large egg whites
200g golden caster sugar
50g shelled pistachio , chopped, plus extra to serve

Steps:

  • You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.
  • Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)
  • Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.
  • Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.
  • When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.
  • To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

Nutrition Facts : Calories 422 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

COCONUT-PISTACHIO MERINGUES



Coconut-Pistachio Meringues image

Make and share this Coconut-Pistachio Meringues recipe from Food.com.

Provided by GoldsmithLissa

Categories     Dessert

Time 2h

Yield 48 cookies

Number Of Ingredients 6

2 cups sweetened flaked coconut (7 ounces)
1 cup sugar
2 teaspoons cornstarch
4 large egg whites
1 pinch salt
1/2 cup salted roasted pistachios, coarsely chopped and sifted to remove dust

Steps:

  • Preheat the oven to 300° and position racks in the middle and lower thirds. line 2 large baking sheets with parchment paper.
  • In a food processor, pulse the coconut, 1/3 cup of the sugar and the cornstarch until finely ground. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites and salt at medium-high speed until firm peaks form. Add the remaining 2/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff. Fold in the coconut mixture.
  • Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe 1 1/2-inch mounds of meringue onto the baking sheets, about 1 inch apart. Sprinkle with the pistachios and bake for 25 minutes, until the meringues are very slightly browned and set but not dry; shift the sheets from top to bottom and front to back halfway through for even baking.
  • Turn the oven off, prop the door open about 8 inches and let the meringues dry for 1 hour. Transfer the baking sheets to racks and let the cookies cool completely.

Nutrition Facts : Calories 44.7, Fat 2, SaturatedFat 1.3, Sodium 23.1, Carbohydrate 6.5, Fiber 0.3, Sugar 6, Protein 0.7

Tips:

  • Make sure the egg whites are at room temperature before you start whipping them.
  • Beat the egg whites gradually, starting at a low speed and increasing the speed as the whites begin to foam.
  • Don't overbeat the egg whites, or they will become dry and brittle.
  • Add the sugar to the egg whites slowly, a little at a time, while continuing to beat the whites.
  • Keep beating the egg whites until they are stiff and glossy and hold peaks when you lift the beaters out of the bowl.
  • Line a baking sheet with parchment paper before you pipe the meringue.
  • Pipe the meringue in small dollops, leaving space between them so they don't spread together.
  • Bake the meringues at a low temperature for a long time to ensure that the centers are cooked through.
  • Let the meringues cool completely before you remove them from the baking sheet.
  • Store the meringues in an airtight container at room temperature for up to a week.

Conclusion:

Salted pistachio meringues are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized with different flavors and colors. With a little practice, you will be able to create beautiful and delicious meringues that will impress your friends and family.

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