3 large egg whites
75g golden caster sugar
1 level tsp cornflour
1 tsp cider vinegar
1 tbsp crushed pink peppercorns
10 pistachio nuts, shelled and finely chopped
1 Preheat your oven to 110°C/fan 90°C/gas ¼. Line 2 large baking trays with baking paper.
2 Put the egg whites in a large, clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks. Increase the speed to high and add the sugar a spoonful at a time, until the mixture is thick and glossy. Whisk in the cornflour and vinegar.
3 Spoon the mixture into a piping bag and pipe 20 circles, each around 5-6cm diameter, onto the baking trays, leaving space between each one. Evenly sprinkle over the pink peppercorns and pistachios. Bake for 1 hour, or until crisp. Turn off the oven and allow the meringues to cool completely inside.