Beat the egg whites until stiff. Gradually mix in about 70 g of the sugar.
Mix the grated pistachios with the remaining sugar and the starch. Carefully mix into the firm egg mixture.
Pipe the mixture in a piping bag onto a baking tray lined with baking paper. Bake at 100 °C convection oven for approx. 2 hours.
Preparation Tip:
Dip the pistachio meringue in chocolate glaze to taste.
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