Enjoy with large dollops of freshly whipped cream.


  • 250 g (9oz) icing sugar, sifted
  • 4 large egg whites
  • 2 tsp cornflour, sifted
  • 1 tsp white wine vinegar
  • 100 g (3½ oz) good-quality dark chocolate, finely chopped
  • 100 g (3½ oz) pistachio nuts, finely chopped
  • whipped cream, to serve


  • Preheat the oven to 150°C (300°F/ Gas 2) and line two baking trays with baking parchment.
  • Draw three 12cm (4¾ in) circles on each piece of parchment. Then turn the parchment over so your meringues don’t end up with pencil marks on them.
  • In a stand-alone mixer or using a hand-held electric mixer, whisk the icing sugar and egg whites together on high for 10 minutes until glossy white peaks form. Using a spatula, fold in the cornflour and vinegar, then gently fold in the chocolate and pistachios.
  • Divide the meringue mixture between the circles pencilled on the parchment and, using a tablespoon, swirl the mixture to form six equal-sized meringue discs. Bake in the oven for 45 minutes, then remove from the oven and allow to cool completely. Enjoy with large dollops of freshly whipped cream.

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