SALTED PISTACHIO RECIPES RECIPES

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SALTED PISTACHIO MERINGUES | BETTER HOMES & GARDENS



Salted Pistachio Meringues | Better Homes & Gardens 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

Categories     Recipes and Cooking

Total Time 2 hours 20 minutes

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
? 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 calories, CarbohydrateContent 51 g, FatContent 2 g, ProteinContent 3 g, SodiumContent 86 mg, SugarContent 50 g

SALTED PISTACHIO BRITTLE RECIPE | BON APPÉTIT



Salted Pistachio Brittle Recipe | Bon Appétit image

Sea salt tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch—and it makes the brittle look divine.

Provided by Romulo Yanes

Yield 16 Servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
1 tablespoon unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
Coarse gray sea salt (such as fleur de sel or sel gris)
A candy thermometer

Steps:

  • Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°, 3-4 minutes.
  • Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300° and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
  • Immediately pour caramel onto pre- pared baking sheet and, using a heat- proof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.

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