1. Roast the pistachios in a pan without fat for 2 minutes, then set aside.

2. Blend the raspberries in a food processor, reduce them to a puree, then pass the mixture through a sieve to remove the seeds.

3. Bring the water and sugar to a boil, then pour the syrup over the raspberry puree and let it cool.

4. Gently incorporate the Italian meringue and whip.

5. Deposit in the freezer in small silicone or paper molds.

6. Melt the chocolate in a double boiler and let it cool.

7. Drop a spoonful of chocolate over each sorbet candy and decorate with roasted pistachios. Add the stick.

8. Place in the freezer until serving.