1

Preheat oven to 120°C. Line 2 baking trays with baking paper.

2

Using electric beaters, beat the egg white in a clean, dry bowl until soft peaks form. Gradually add sugar, beating until it dissolves.

3

Spoon the mixture into a piping bag fitted with a 5mm fluted nozzle. Pipe 2cm-wide swirls of mixture, about 2cm apart, onto the prepared trays. Bake for 45 minutes or until firm and dry to the touch. Turn off the oven. Leave the meringues in the oven, with the door ajar, to cool.

4

Place the pistachios and candy canes in separate small bowls. Dip half the meringues into the white chocolate, then the candy canes. Return to tray. Dip the remaining meringues into the dark chocolate, then the pistachios. Return to tray. Set aside until chocolate is set. Serve.