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


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a baking sheet with non-stick baking paper. Whisk the egg white to form 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. Sprinkle over the pistachios and put in the oven. Reduce the temperature to 140°C/fan 120°C/gas mark 1. Bake for 30-40 minutes, until the meringues are dry on the outside. Leave to cool on the baking sheet, then carefully remove from the paper. 

  3. 3

    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

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

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

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