An easy alternative to tuilles and it makes loads. Pistachios look really good with chocolate desserts.
500g Egg Whites
500g Caster sugar
500g Plain flour
500g pistachios- see note
Make meringue with sugar & egg whites, fold in flour, then the pistachios. Pour into a greaseproof lined small roasting tin (30cm x 20cm).
Bake at 150 degrees Celsius until a knife comes out clean, cool, then freeze.
When frozen hard, slice on a meat slicer or really thinly with a knife and lay on a tray with greaseproof paper .
Leave under hot lamps to dry out.
Store in an air tight container.
NOTE: Nuts can be replaced with fresh raspberries.