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Pink peppercorn & pistachio meringues


Makes 20


Ready in about 1 hour 20 minutes, plus cooling

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.

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Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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