Raspberry Meringue Sandwiches

INSTRUCTIONS FOR MERINGUES

• 1
  Mix all the ingredients in a metal bowl and place the bowl over a water bath (making sure it doesn't touch the water). While gently whisking continuously with a hand whisk, heat on a low setting until the sugar dissolves in the liquid (test between your fingers). Then move off the steam into the bowl of a stand mixer and start whisking at a low speed (level 2 out of 6). Gradually increase the speed after a few minutes and after a few more minutes, increase to maximum and whisk for several more minutes. The meringue will be beautifully white and glossy, without bubbles, and will form soft but stable peaks and will no longer be warm. If it is still warm, it must cool before piping.
• 2
  Pipe with the chosen tip onto baking paper on a prepared baking sheet at least 2-3 cm apart and top with halved pistachios.
• 3
  Bake in a fan-assisted oven (if you have a gentler setting, use it) at 90°C, even two trays at once, for 2 hours and 15 minutes (if you pipe larger meringues – like roses, for example – bake for 2.5 hours). Do not open the oven and leave the meringues in the turned-off oven for at least another hour.

INSTRUCTIONS FOR RASPBERRY CREAM

• 1
  Heat the raspberry puree and honey in a saucepan. Bring to a boil, remove from heat, and stir in the mead. Pour over the prepared chocolate in a bowl and blend with an immersion blender. Finally, whisk in the butter.
• 2
  Let it set in the fridge covered with cling film for at least two hours (the cream must be firm).
• 3
  Match the meringues by size and always join two together with cream (it's ideal to use a piping bag with a round tip – apply to one meringue and cover with the other).