Heat the oven to Mark ¼ / 110°C. Line 2 baking trays with non-stick baking parchment. Put the egg whites in a large, clean bowl with the salt and Cream of Tartar and whisk until stiff peaks form.
Add the caster sugar, 1 tbsp at a time, whisking continuously, until you have a thick glossy mixture. Divide into 3 smaller bowls.
Try not to knock out any air, carefully mix in the individual flavours. Into one of the bowls, add the melted Chocolate; in the next, half the pistachios; and in the last one, half the almonds.
Spoon tbsps of the mixture onto the baking trays. Sprinkle the remaining pistachios over the pistachio flavoured meringues, and do the same with the almonds. Bake for 2 hours, then turn off the oven and leave to cool.
1 serving = 24g
Freeze the unused yolks for the next time you're making custard or mayo.
|Per Serving||Per 100 g / ml|