600g caster sugar
10 egg whites
2 tsp rosewater
50g pistachios, finely chopped
Preheat oven to 200 degrees C
Spread sugar evenly over parchment paper on an oven tray and place in oven for about 8 mins or until sugar is hot and beginning to dissolve at the edges. While sugar is in the oven, place egg whites in bowl of mixer and sugar is almost ready, start machine on high speed until whites begin to froth up. Pour sugar slowly into whisking egg whites. Once added, add rosewater and continue whisking for 10 minutes or until meringue is quite cold. At this point it should keep its shape when you lift the bowl and look homogenously silky (taste mixture and add more rosewater if desired).
Turn down oven temperature to 110 degrees C. Shape meringues onto lined baking tray and sprinkle tops with pistachios (makes 16 large meringues).
Place in oven and cook for about 2 hours. Check to see if cooked by lifting them from tray and gently prodding to make sure outside completely firm and centre still a little soft.