The best meringues

Instructions

1. 1

   Preheat the oven to 220ºC, gas mark 7 and line a lipped baking tray with baking parchment.

2. 2

   Pour the sugar onto the tray, spread into an even layer, then place in the oven for 5-6 minutes, or until hot to the touch and the edges of the sugar are just starting to melt.

3. 3

   While the sugar heats, put the egg whites into a large bowl or the bowl of a stand mixer. Whisk on a medium speed for 1 minute, until foamy, to develop a strong network of small bubbles, then add ¼ tsp cream of tartar, if liked (see tip), and turn the mixer up to high speed and beat until they resemble stiff peaks. You should be able to tip the bowl upside down without anything falling out when ready.

4. 4

   Carefully whisk the hot sugar into the egg whites. Add 1 tbsp at a time and let each spoonful mix in before adding the next. Don’t add any sugar that’s melted around the edges – it will not dissolve properly in the meringue. Reduce the oven temperature to 110ºC, gas mark ¼.

5. 5

   When all the sugar has been added, turn up the mixer speed and whisk for 6-8 minutes, or until the mixture is thick and glossy.

6. 6

   Meanwhile, finely chop the pistachios with a knife or using a food processor, then sprinkle three-quarters over the meringue with half the raspberries. Give the mixture two confident folds – it will hardly mix in but this is intentional. Drizzle the melted chocolate over the top of the bowl – do not fold in, as spooning will create enough of a swirl.

7. 7

   Using a large metal spoon, add 8 large mounds onto the lined baking tray, then sprinkle over some of the remaining nuts. Bake for 2 hours to 2 hours 15 minutes, or until firm to the touch. Turn the oven off and leave to cool completely. Sprinkle over the remaining nuts and raspberries. Enjoy on their own or served with clotted cream, if liked.