Sticky Christmas meringues

I've just come back from a wonderful party given by Johanna the passionate cook, where I met a number of food bloggers. We all brought different biscuits, ate them (this after a delicious Austrian lunch of dips, sauerkraut and sausage, cheese fondue), and then swapped. I went with a boxful of meringues, and came home with a boxful of all sorts of beautiful & delicious biscuits. I made sticky Christmas meringues. This is how I did them:

Beat six egg whites with 375g icing sugar until it holds its shape. Meanwhile, chop 300g shelled pistachio nuts with 250-300g dates (I pulsed them in my Magimix, but you need to be careful not to make a puree, some texture is what you're looking for here). Fold this into the meringue mixture. When I made these yesterday, I used a tablespoon to make about 30 small meringues. Tomorrow I'm going to use this amount to make two big circular meringues (think Pavlova) which I will sandwich with creme fraiche and decorate with blueberries and icing sugar. Either way, they need about 1 1/2 hrs in a cool oven, 150C.