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1. Heat the oven to 110C/fan 90C/gas 1/4. Whisk the egg whites until they form stiff peaks, add the sugar, whisking all the time, then keep whisking until the mixture is thick and glossy, and fold in the nuts. Pipe small rounds of the mixture on 2 baking trays lined with non-stick parchment and bake for 1 hour (for soft centres) or 11/2 hours for crisper ones. Leave to cool in the oven. Repeat with any more mixture.
2. Whip the cream until it is stiff and sandwich the meringues together.

Per serving

302 kcalories, protein 3.4g, carbohydrate 21.4g, fat 23.1 g, saturated fat 11.2g, fibre 0g, salt 0.09 g

Latest comments and suggestions

• ilovefood

  03 April 2008

  ilovefood commented on this recipe

  it's nice but i prefer to jazz it up with some berries on top with a little drizzle of honey to look good!

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Ingredients

• 3 egg whites
• 150g caster sugar
• 60g shelled pistachios nuts, finely chopped
• 284ml pot double cream

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Difficulty and servings

Makes 24

Preperation and cooking times

Ready in 2½-3½ hours

Ingredients

• 3 egg whites
• 150g caster sugar
• 60g shelled pistachios nuts, finely chopped
• 284ml pot double cream

Per serving

302 kcalories, protein 3.4g, carbohydrate 21.4g, fat 23.1 g, saturated fat 11.2g, fibre 0g, salt 0.09 g

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