• Cooking Time; 50-60 minutes
• Preparation Time; 40 minutes

Ingredients:

• Three eggs
• 175g caster sugar
• 50g shelled pistachio nuts, (finely chopped)
• 150g plain dark chocolate, (broken in pieces)
• 150ml double cream

Use what talents you possess, the woods will be very silent if no birds sang there except those that sang best.

-HENRY VAN DYKE

Preparation:

1. Whisk the egg white in a massive clean blow until stiff, whisk in the sugar, a teaspoonful at a time until it has all been added. Whisk for a few minutes more until the meringue mixture is thick and glossy.
2. Fold in the pistachio then spoon heaped teaspoonfuls of the mixture into rough swirly mounds on two large baking sheets lined with nonstick baking paper.
3. Bake in a preheated oven, (225^oF), set timer 50-60 minutes until meringues are firm and may easily be peeled off the paper, leave to cool still on paper.
4. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, lift the meringues off the paper and dip the bases into the chocolate, return the paper tilted on their sides and leave in a cool place until the chocolate has hardened.