Pistachio pavlovas

Active ingredients

• 3 egg whites
• 200 g great caster sugar
• 100 g saltless pistachio nuts, shelled, peeled and approximately sliced
• 100 ml light whipping cream
• 150 g citrus fruit, cleaned up
• 4 mint leaves

Preparation

Preheat the oven at 120 ˚C. Make a bowl fat-free utilizing lemon juice, and in it beat the egg whites till they are stiff. Whilst pounding, slowly include the sugar and the nuts. Cover a baking tray with baking sheet and spoon 4 circles of the mix onto it, spread them out a little utilizing a warm spoon (to prevent sticking).

Bake the pistachio pavlovas for approx. 2 hrs, so that they are crisp on the soft and outdoors on the within.

Serve with unsweetened whipped cream, citrus fruit, with a mint leaf as design.