3 large egg whites (approx. 125g/4 ½ oz)
pinch of salt
1/4 teaspoon cream of tartar
150g (5oz) golden caster sugar
50g (1 ¾ oz) white chocolate,
melted to decorate
50g (1 ¾ oz) pistachio nibs (or pistachio nuts), blitzed
to a crumb
seeds of 1 vanilla pod
100g (3 ½ oz) 0% fat
2 ripe pears
squeeze of lemon juice
Preheat the oven to 120C/250F/gas mark ½.
Cut out two pieces of greaseproof paper to line two large baking trays. Draw in pencil 12 9cm (3 1/2inch) diameter circles on one side and place the drawn side face down onto the tray, ensuring you can see the circles from the other side.
Whisk the egg whites, salt and cream of tartar in an electric stand mixer until soft peaks form. On a medium speed, add the sugar, one tablespoon at a time. Increase the speed to high and whisk for about eight minutes. The meringue is ready when the mixture rubbed between your fingers is totally smooth and not at all grainy.
Spoon into a piping bag fitted with a wide round nozzle and pipe into the circles on the greaseproof paper. Smooth over with the back of a spoon. (Alternatively, just spoon the mixture into the circles and spread out with a spatula.) Bake for 1 1/2 hours. Allow the meringues to cool in the oven.
When ready to serve, dip the edge of each meringue in the melted white chocolate and then roll in the pistachio crumb.
Stir the vanilla seeds into the yogurt. Core and slice the pears thinly and dress with a little lemon juice to stop them from browning. Spoon some yogurt onto the inside of a meringue biscuit, add a few slices of pear and top with another meringue. Repeat. Serve immediately.
Extracted from Skinny Desserts: 80 flavour-packed recipes of less than 300 calories by Kathryn Bruton, Kyle Books