Method

• 1.
  Preheat oven to 140°C. Line the base and sides of a 30cm x 20cm x 4cm baking tray with baking paper. Trim 2 sheets of rice paper to fit, slightly overlapping, in the base of prepared tray.
• 2.
  Place caster sugar, glucose, 175ml water and honey in a saucepan over medium heat and heat until 2-3°C below 142°C on a kitchen thermometer, then remove from heat (the temperature will continue to rise).

• 3.
  Meanwhile, place eggwhites and icing sugar in stand mixer fitted with the whisk attachment and whisk until combined and glossy. Place pistachios on tray in oven to keep warm. Once sugar mixture reaches 142°C, slowly pour into eggwhite mixture, whisking until a thick, glossy meringue.
• 4.
  To test consistency, working very carefully (the meringue is hot), spoon a small amount of meringue into a bowl of cold water to briefly set, then pull between your fingers (it should be a Blu Tack consistency; if not, keep whisking). When meringue is ready, add warm pistachios and cranberries, and fold in gently until just combined (do not over-mix or meringue will become a powdery consistency).
• 5.
  Using an oiled metal spatula or large spoon, transfer the meringue to prepared tray and smooth as flat as possible (use wet hands if necessary). Top with remaining rice paper, pressing down to stick, and set aside at room temperature for at least 4 hours. Gently slice with a serrated knife. Store, in an airtight container, at room temperature.