100grampistachio nutsroughly chopped plus some extra for sprinkling on top
raspberries for decoration
Preheat the oven to 160 C. Draw either one big circle on a piece of baking paper or a few smaller ones if you're making more than one meringue. Put the paper upside down on a baking tray. That way you prevent pen marks getting on to your food and you can see through the paper.
Whisk the eggwhites in a greasefree bowl till soft peaks. Add 1 tbsp at the time and keep whisking until the sugar is dissolved and the foam is fir. Fold the chocolate pieces and the pistachio through it.
Spoon the mixture onto your baking paper and try and make the circles as round as possible. Leave this in the oven for 1 hour and 24 minutes or until they are done. This time is for the bigger one, if you have smaller meringues it make not take this long, so check in between.
Whisk the cream to soft peaks.
Before serving put the cream on the meringue and sprinkle with the extra pistachio and the raspberries