Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Separate the eggs, one at a time, making sure not to get any yolk into the whites. If any fat from the yolks gets into the egg whites, they won’t foam properly.

Measure out the sugar, salt, and orange blossom water. Roughly chop the pistachio

Make sure the bowl of the stand mixer is very clean and dry. Add the egg whites and beat until foamy at medium speed. While the mixer is running, gradually add the sugar, salt, and orange water.

Continue to beat the mixture until peaks are stiff and the mixture is shiny. Gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold in the chopped pistachios.

Scoop the meringue onto a baking sheet by the tablespoon, about 2 inches apart. Bake for 45 minutes until they just start to brown. Turn off the oven and leave them to cool inside the oven for at least 1 hour.

Remove from the oven and enjoy, or store in an airtight container.