Raspberry Meringue Kisses with White Chocolate

Combine all ingredients for the meringues (egg whites, lemon juice, 25 g of the raspberries as puree, granulated sugar) in a metal bowl and place over a water bath (the bowl must not touch the water). Heat over low heat, stirring constantly and gently with a whisk, until the sugar has completely dissolved. Then remove from the water bath, transfer to the mixing bowl of a stand mixer, and beat on low speed. After a few minutes, gradually increase the speed until the highest setting is reached. Beat until the egg whites are glossy white, bubble-free, stable, and the mixture has cooled.

Pipe the egg whites onto a baking sheet lined with parchment paper using a piping nozzle (approx. 2-3 cm apart). Top with halved pistachios.

Dry in the oven at 90°C convection for approx. 2 hours and 15 minutes. Do not open the oven during this time. Then let the meringues rest for at least another hour in the switched-off oven.