3 egg whites
150g golden caster sugar
25g chopped pistachio nuts
Crème fraîche, to serve
Crème de cassis, to serve
1. Preheat the oven to 130C/fan 110C/gas mark 1.5. Whisk the egg whites in a clean, grease-free bowl until they’re stiffly peaking. Gently upturn the bowl, and if the whites start to slide around, keep whisking. It’s crucial to check these are whisked enough or the meringues won’t work.
2. Gradually whisk in the caster sugar, a spoonful at a time, until the mixture becomes stiff and shiny.
3. Line two baking sheets with non-stick baking paper or Teflon non-stick liners. Use a large metal spoon to dollop 12 spoonfuls of the mixture, well spaced apart, on the baking trays, then sprinkle with the chopped pistachio nuts. Bake for 1 hour. Allow to cool for 15-20 minutes and serve with crème fraîche and a drizzle of crème de cassis.