Crunchy Salted Pistachio Meringues

1. Preheat and Prepare Sugar

Preheat your oven to 400°F. Spread the 3 cups of superfine or caster sugar evenly on a sheet pan lined with parchment paper, making sure to leave a border to prevent any sugar from spilling over. Place the pan in the oven and bake the sugar for 8 to 10 minutes, until the edges just start to brown lightly. Once done, lower the oven temperature to 250°F.

2. Whisk Egg Whites

While the sugar is baking, begin whisking the 9 extra-large egg whites in an electric mixer fitted with the whisk attachment on high speed for about a minute, until they turn frothy.

3. Add Sugar and Vanilla

Carefully and slowly add the hot sugar to the frothy egg whites, followed by the teaspoon of pure vanilla extract. Continue whisking on high speed for about 10 minutes, until the meringue becomes thick and glossy.

4. Form Meringue Dollops

Using two large serving spoons, scoop large dollops of the meringue mixture onto two sheet pans lined with parchment paper, spacing them out to allow for expansion. You should have six large dollops per pan. Sprinkle the roughly chopped pistachios generously over the tops of the meringues.

5. Bake Meringues

Bake the meringues in the preheated oven at 250°F for 1½ to 2 hours. It's important to ensure the oven stays at or below this temperature. You’ll know the meringues are done when they are crisp on the outside but still have a soft center. Once baked, set them aside on a cooling rack to cool completely.

6. Finish with Fleur de Sel

Finish by sprinkling a touch of fleur de sel over each meringue.