6 free-range egg whites, at room temperature
11/2 cups caster sugar
1 tsp white vinegar
3 tsp cornflour
1/4 cup Sunbeam Australian Pistachios
300ml thickened cream
1 tsp pure icing sugar
1 tsp rosewater
Silver cachous, raspberries, freeze-dried raspberry powder and strawberries, to serve
Preheat oven to 100°C fan-forced (120°C conventional). Grease 2 large oven trays. On 2 baking paper sheets, mark four 4.5cm circles, leaving space between each. Put sheets, marked side down onto prepared trays.
Using an electric mixer, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until sugar dissolves after each addition. Add vinegar and cornflour. Beat until combined and glossy.
Put 1/4 of the mixture into a large piping bag fitted with a 1cm plain nozzle. Pipe small mounds of meringue onto prepared trays, use circles as a guide. Put the remaining meringue into a piping bag fitted with a 0.5cm fluted nozzle. Start at the base of each meringue, pipe 3 rows of small vertical layers around mounds to create a tree. Bake for 50 minutes to 1 hour or until edges are crisp but not coloured. Turn off oven. Cool in oven with door ajar.
Put pistachios in a small food processor. Pulse until fine crumbs.
Using an electric mixer, beat cream, icing sugar and rosewater until just-firm peaks. Put 1/4 of the cream into a piping bag fitted with a small plain nozzle. Pipe little rounds of cream onto trees (this will help the cachous stick). Decorate with silver cachous, raspberries and raspberry powder. Sprinkle with pistachio crumbs and serve with strawberries and remaining cream.