Salted Pistachio Meringues

1. Preheat Oven and Prepare Sugar

Preheat your oven to 400 degrees Fahrenheit and position two oven racks evenly spaced. Line a sheet pan with parchment paper. Spread 3 cups of superfine sugar evenly on the prepared pan and bake for 8 to 10 minutes, just until the sugar starts to brown at the edges. Reduce oven temperature to 250 degrees.

2. Whip Egg Whites and Add Sugar

Pour 9 room-temperature egg whites into the bowl of an electric mixer fitted with a whisk attachment and whip them until frothy, approximately one minute. Gradually add the hot sugar to the whipped egg whites while continuing to whisk. Add 1 teaspoon of pure vanilla extract. Keep whisking for about 10 minutes until you have a thick and glossy meringue that has cooled to room temperature.

3. Shape and Add Pistachios

Use large serving spoons to scoop generous dollops of the meringue onto two lined sheet pans. Sprinkle the tops with roughly chopped roasted and salted pistachios.

4. Bake and Finish with Fleur de Sel

Bake the meringues at 250 degrees for 1½ to 2 hours, until they are crisp on the outside but still soft inside. Once done, remove from the oven and sprinkle with a pinch of fleur de sel. Allow them to cool completely on a cooling rack before serving.