A few years ago, when my mom, Barbara Libath, was visiting me, she tested a recipe for Ina. Salted Pistachio Meringues were a big hit in my house! My daughter Summer and I have wanted to try the recipe since Modern Comfort Food came out, but we just haven’t found the time.

The meringues need to bake for 1.5 - 2 hours, so you need to be home for a length of time. We were visiting my mom recently and wanted to give it a try. I love baking but taking on meringues seemed overwhelming. I feared that if I messed one thing up along the way, it would be a flop! Having my mom close by helped!

First, you bake an even layer of sugar, making sure to not overbake. Next, you whip the eggs, whites, and sugar together. At first, I didn’t beat it long enough, and it was too liquidy. Mom to the rescue! 

We whipped it a bit longer, scooped it onto half sheet pans, sprinkled the pistachios on top, and baked for a little over 1.5 hours. 

Ina suggests not making this recipe on a humid day, however, we don’t get many dry days in South Carolina so I went for it anyway. They came out looking great but as time went on, they got sticky and started to sink.  When my mom made them on a dry day, they lasted for days. Of course, Ina is right!

I will try it again in the winter on a dry day! They are delicious and I love that its something we don't make all the time. 

Cassandra-