Ingredients

• 3 free-range egg whites
• 1 tsp lemon juice
• 150g/5½oz caster sugar
• 115g/4oz unsalted pistachios
• blended to a fine powder
• 115g/4oz white chocolate with dried raspberries
• melted
• 142ml/¼ pint double cream
• 115g/4oz white chocolate
• shaved with a knife
• 12 fresh raspberries
• 12 small mint leaves

Directions

• Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper.
• Whisk the egg whites and lemon juice in a bowl until they form stiff peaks
• then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours
• lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper.
• Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests.
• Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf.