half a lemon
200 g egg white
400 g castor sugar
rose water, to taste
50 g chopped pistachio nuts
Preheat an oven to 110 C and line a baking tray with grease proof paper.
Rub the bowl of an electric mixer with half a lemon to ensure it is grease free.
Place the egg whites in the bowl and whisk on medium-high speed until the whites become thick and frothy. Add the sugar, a little at a time, until well incorporated and dissolved before adding the next batch. Once all the sugar has been mixed in and the egg whites are thick and glossy, add the rose water to taste.
Pipe or place spoonfuls of the meringue on the baking tray. Sprinkle over the chopped pistachios and place in the preheated oven for 10 minutes.
Lower the temperature to 100 C and bake for a further 1 hour and 30 minutes. Once the meringues lift easily off the paper, they are done. Turn off the oven and leave to cool down.
Serve the meringues with whipped cream and a selection of summer fruits.