Salted pistachio & peach meringues

Preheat the oven to 180ºC, gas mark 4. Tip the sugar onto a rimmed baking tray and bake for 8-10 minutes until warmed through. Reduce the oven temperature to 120ºC, gas mark ½, leaving the sugar inside until you’re ready to use it.

Take the lemon half and wipe the inside of a large bowl (or the bowl of a stand mixer) with it, flesh side down. This will help to eliminate any traces of grease that might stop your meringue from whipping up. Add the egg whites and use an electric hand mixer (or the whisk attachment of a stand mixer) to whisk on medium speed until the eggs are foamy with soft peaks

With the mixer still running, start adding the sugar a few tablespoons at a time, waiting about a minute before adding more. Once you’ve added all the sugar, continue whipping for 6-7 minutes, until you have a thick, glossy and stiff mixture. Finely chop the pistachios, then set aside 3 tbsp. Gently fold in the nuts.

Line 2 baking trays with baking parchment. Use a large spoon to dollop 8 portions of meringue across the trays and sprinkle 2 tbsp chopped pistachios on top. Bake for 55 minutes to 1 hour 5 minutes, until they are dry to the touch and easily peel off the paper. Turn the oven off and leave the meringues in the oven for 1 hour, or until completely cool.

To assemble, in a bowl mix the sliced peaches, sugar and lemon juice, then leave to macerate for at least 30 minutes (or up to a few hours) until they are syrupy.

In a separate bowl, use a balloon whisk to whip the cream, yogurt and vanilla together to soft peaks. Pile the meringues on a platter, layering them up with the cream, peaches and the remaining pistachios.