• 1 medium egg white
  • 50 g caster sugar
  • 5 g shelled pistachios, finely ground
  • 75 g milk chocolate, chopped
  • 75 g soured cream


  1. 1

    Preheat the oven to 180°C, 160°C fan, gas 4. Line a baking sheet with nonstick baking paper. Whisk the egg white to stiff peaks, then slowly whisk in the sugar to make a thick, glossy meringue.

  2. 2

    Put the mixture in a piping bag with a star-shaped nozzle and pipe 12 small swirls on to the baking paper (or 12 small dollops with a teaspoon). Sprinkle over the pistachios and put in the oven. Reduce the temperature to 140°C, fan 120°C, gas 1. Bake for 30-40 minutes, until the meringues are dry on the outside.

  3. 3

    Leave to cool on the baking sheet, then carefully remove from the paper. Melt the chocolate in a bowl over a pan of simmering water, remove from the heat and stir in the soured cream until smooth.

  4. 4

    Take a meringue and spoon a heaped teaspoon of chocolate on to it. Sandwich with another meringue and place on a board until set. Repeat with the other meringues. Serve once set.


    Get ahead: the meringues keep for a week in an airtight box. Sandwich a few hours ahead; chill until 15 minutes before eating.

Nutritional Details

Each serving provides
  • Energy 532kj 127kcal 6%
  • Fat 6.6g 9%
  • Saturates 3.9g 20%
  • Sugars 14.3g 16%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1382kj/330kcal

Each serving provides

39.1g carbohydrate 1.3g fibre 5.4g protein

Back to top