250 ml (1 cup) unsalted pistachios, lightly toasted

30 ml (2 tbsp) cornstarch

3 egg whites, at room temperature

180 ml (3/4 cup) sugar

With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper. With a pencil, draw two circles on the paper with the bottom of a 20 cm (8-inch) springform pan. Return the sheet to avoid contact of the ink or lead with the meringue. Set aside.

In a food processor, finely grind the pistachios with the cornstarch. Set aside.

In a large bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the sugar and beat until the meringue forms stiff peaks. With a spatula, gently fold the pistachio mixture into the meringue.

With a pastry bag or a spatula, spread the meringue inside the two circles on the baking sheet. Bake for 30 minutes or until the meringue is dry. Let cool completely.

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