4 egg whites
80 g castor sugar
120 g plain flour
30 g rice flour
1/4 tsp of salt
(Sieve flour 2 times)
80 g pistachio nuts
50 g dried cranberries – chopped roughly
1) In a mixing bowl, whisk egg white till foamy and add in sugar in 3 batches and whisk till stiff peaks.
2) Fold in flour gradually and scatter the dried ingredients into meringue mixture and mix well.
3) Pour into a greased lined loaf pan and baked in pre heated oven 175 C for 40 minutes. Transfer to a cooling rack and let it cool completely. Use a serrated knife to slice it thinly (your preference, thick or thin) and bake again at 150 C for 20-25 minutes.
6. Store in airtight container.