Ingredients

Steps

• Preheat the oven to 110°C and line a tray with greaseproof paper.
• Whisk egg whites and lemon juice until stiff peaks form.
• Fold in the caster sugar and powdered pistachios.
• Pipe small nests onto the tray using a plain nozzle.
• Bake for two hours and leave to cool completely.
• Spoon melted raspberry white chocolate into the cooled nests.
• Whip double cream until stiff and pipe into the nests.
• Decorate with white chocolate shavings, a raspberry, and a mint leaf.