Salted pistachio meringues from Modern Comfort Food (page 201) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AmberBee on December 19, 2021

    These were AMAZING. The caramelized sugar takes it over the top! This is a keeper recipe for sure.

  • anya_sf on November 08, 2020

    I made 1/2 recipe using 5 large egg whites. The sugar browned unevenly and started to melt on one side, but still seemed to work in the recipe. Ottolenghi's recipe, on which this is based, does specify that the sugar may start to melt. Although I thought my oven temperature was accurate, the meringues did brown and crack; next time I'd bake them at 225 F, which is the temperature specified in Ottolenghi. The meringues were nice and crisp with soft, marshmallowey centers. The cracks appeared to have bits of caramelized sugar (my mistake?) which actually improved the flavor, as did the salty pistachios. I'm not a meringue fan (too sweet), but these were pretty good; husband and son loved them.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.