Make a meringue mixture of five whites of eggs and half a pound of sugar
as before, lay out upon papers with a teaspoon; have ready two ounces of
chopped pistachios, which sprinkle over, then sift a little sugar over,
which shake off immediately, place them upon boards, bake and empty as
directed for meringues à la cuillerée (No. 1218), fill them with whipped
cream in which you have introduced a few chopped pistachios, stick two
together and serve; these are intended more for garniture than to be
served as a dish by themselves.