Raspberry Meringue Kisses with White Chocolate

Mix all ingredients for the meringues (egg whites, lemon juice, 10g raspberry puree, sugar) in a metal bowl and place over a bain-marie. Heat over medium heat, stirring constantly and gently with a whisk, until the sugar has completely dissolved. Then remove from the steam and beat stiff in a food processor at maximum speed until the egg whites are glossy and form firm peaks. Let cool completely.

Pipe the mixture onto a baking sheet lined with baking paper using a piping bag. Sprinkle with halved pistachios.

Bake in the oven at 90°C convection for approx. 2 hours and 15 minutes. Do not open the oven. Afterwards, let rest for at least one hour in the switched-off oven.