Salted Pistachio Meringues

Make sure to avoid cooking meringues on a rainy day with high humidity or the meringues will not set properly. Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.

Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper, leaving a border around the paper so the sugar does not spill into the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250 degrees. Prepare two more sheet pans lined with parchment paper.

Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment (or by hand), and whisk the egg whites on high speed until frothy. Turn the mixer to low when the sugar is ready and slowly add the hot sugar to the egg whites. Using a spoon at first will help, then you can pick up the paper and pour the sugar in slowly. Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. The bowl may still be warm. The meringue will be very thick and glossy.

Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of the two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on the top and bake for 1 ¹⁄₂ to 2 hours (make sure your oven isn't above 250 degrees), until the outsides of the merginues are crisp but not browned and the centers are still soft. Sprinkle with sea salt and set aside to cool.