To make shortbread cookies, place powdered (icing) sugar, butter, flour, and baking powder in the bowl of a stand mixer and mix. Add water and knead the dough until smooth. Refrigerate the dough for 30 minutes.

Preheat oven to 375 F/190 C. Take the cookie dough out of the fridge and roll it out between two sheets of parchment paper until the thickness is about 3 mm. Refrigerate for a few minutes again. Using a fluted cookie cutter, cut out circles of dough, approximately 2.5 inch/7 cm in diameter. Arrange cut pieces on a baking sheet covered with parchment or a silicone bread baking mat and bake for about 15 minutes.

To make the chocolate glaze, toast pistachios in the oven for 15 minutes at 300 F/150 C. Break dark chocolate in small pieces and melt it in the microwave in 30-second intervals, stirring each time it stops. Add grapeseed oil and chopped pistachios. Wait for a few minutes for the glaze to cool. Dip each cookie into the chocolate, arrange on a wire rack and place a raspberry on each cookie over the glaze. Let the chocolate set.

To make the meringue, beat egg whites at room temperature, using an electric or a stand mixer. Add granulated sugar in three times and continue to whisk until the meringue is glossy. Gently add the sifted powdered (icing) sugar and mix with a rubber spatula. Place the ready meringue in a pastry bag with an open star pastry tip - Wilton 1M.