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1
Preheat the oven to 325.
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2
Line a baking sheet with parchment paper.
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3
Spread the pistachios in a pie plate and toast for 5 minutes, or until lightly browned.
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4
Let cool, then finely chop.
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5
In a medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form.
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6
Add the superfine sugar, 1 tablespoon at a time, beating well between additions.
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7
Increase the speed to high and beat until the whites are stiff and glossy, about 4 minutes.
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8
Beat in the lemon juice, cornstarch and vanilla.
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9
Fold in all but 1/4 cup of the pistachios.
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10
Spoon the meringue onto the baking sheet in 8 evenly spaced mounds.
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11
Using a small spoon or offset metal spatula, make a deep well in the center of each meringue.
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12
Sprinkle 2 tablespoons of the remaining pistachios over the tops.
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13
Bake the meringues in the center of the oven for 5 minutes.
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14
Reduce the oven temperature to 225 and bake for 1 hour.
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15
Turn the oven off, prop the door slightly ajar and leave the meringues in for 1 hour longer.
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16
They should be white, crisp on the outside and chewy on the inside.
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17
Using a sharp knife, peel the oranges, removing all the bitter white pith.
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18
Thinly slice the oranges crosswise.
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19
Set the meringues on plates.
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20
Top with the fresh orange slices and a scoop of the sorbet.
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21
Sprinkle with the remaining 2 tablespoons of pistachios.
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22
Garnish with the candied orange slices and serve.
