Preparation

Preheat the oven at 120˚C. Make a bowl fat-free using lemon juice, and in it beat the egg whites until they are stiff. Whilst beating, gradually add the sugar and the nuts. Cover a baking tray with baking sheet and spoon 4 circles of the mixture onto it, spread them out slightly using a warm spoon (to avoid sticking).
Bake the pistachio pavlovas for approx. 2 hrs, so that they are crisp on the outside and soft on the inside.
Serve with unsweetened whipped cream, citrus fruit, with a mint leaf as decoration.