1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
2. Place pistachios in a food processor or blender with 1 Tbsp. sugar and process until they resemble a fine powder. Be careful not to overprocess into nut butter. Set aside.
3. In a large bowl beat egg whites with salt until foamy, using an electric mixer on medium-high speed. Add 1?4 cup of the sugar and beat until soft peaks form. Gradually add remaining 1?4 cup sugar, beating until stiff peaks form. Add vanilla and mint and mix just until incorporated. Gently fold in the ground pistachios.
4. Transfer batter to a large resealable plastic bag and push toward one corner. Make a half-inch snip at the corner and use the bag to pipe quarter-sized circles onto the prepared baking sheet, about 1 inch apart. Alternately, drop meringue by half teaspoonfuls onto baking sheet. Bake for 40 minutes. Turn off oven and leave in for 1 hour. Remove tray from oven and allow to cool completely. Serve or store at room temperature in an airtight container.
Source: Hannaford fresh Magazine, March - April 2011