Chocolate and pistachio meringues

You say “Easter”, we say “chocolate”! These delicious meringues will give you a taste of chocolate without guilt! MAKES 20 Ready in 2 hours 30 minutes

INGREDIENTS 4 large egg whites; 1 level tsp cream of tartar; 115g caster sugar; 2 level tbsp cocoa powder 4 pistachio nuts, shelled and finely chopped

METHOD Preheat your oven to 110C/Fan 90C/Gas 1/4. Line two baking trays with non-stick baking parchment. Put the egg whites and cream of tartar in a clean glass bowl. Beat with an electric hand whisk on a medium speed until the mixture forms stiff peaks.

Turn the speed up to high and add the caster sugar, a spoonful at a time, continuing to beat for 3-4 seconds between each addition. When all the sugar has been added, whisk until the mixture is stiff and glossy.

Sift in 1 level tbsp cocoa powder and, using a metal spatula, lightly fold in to create a marbled effect.

Using a piping bag with a fluted nozzle, pipe 20 rounds (around 3in/7cm in diameter) on to the prepared baking trays, leaving space between each one. Sprinkle over the chopped nuts.

Bake for 1 hour 30 minutes or until the meringues sound crisp when tapped underneath. Turn off the oven and leave the meringues inside until the oven is completely cold. Dust over the remaining cocoa powder and transfer to an airtight container until ready to serve.