Pistachio macaroon meringues

These are our favourite meringues, perfect with summer berries.

Makes 12 approx. large meringues or 20 small, 30 mins. prep. Time, plus 1 and half hours cooking,


110g pistachio nuts, chopped,

50g ground almonds

8 egg whites

500g icing sugar

Set oven 110oc /gas 1. Line baking sheets with nonstick paper.

Mix the pistachio nuts (keep back 10g) with the ground almonds. Whisk the egg whites till stiff, whisk in the sugar gradually till very stiff and glossy. Fold in the nuts very gently, trying not to knock out the air, divide the mixture – a generous tablespoon approx. per meringue, sprinkle with remaining pistachio nuts. Bake for 1 hour and 30 minutes. Remove from the oven and cool completely. Serve with lots of whipped cream and summer berries. Or crush the meringues, and stir into whipped cream, then mash some strawberries with a little sugar and drizzle over the mixture for a ripple effect, this is the classic Eton mess, so delicious.