Preheat the oven to 150˚C/130˚fan/Gas 2.
Line a large baking sheet with baking paper.
In a grease-free bowl, whisk the egg whites until stiff and dry. Add the sugar gradually, whisking well after each addition.
Fold in the chopped rosemary, lemon zest and all but 15g (½oz) of the pine nuts then spoon six mounds onto the baking sheet. Sprinkle with the reserved nuts and gently press a rosemary sprig on top of each.
Bake for 1-1¼ hours until the meringues are pale golden and crisp and easily come away from the paper. Cool for 10 minutes then transfer to a wire rack to cool completely.
Store in an airtight container for up to 1 week.
You can use orange or lime zest instead of lemon, if preferred.
Thyme also goes well with citrus flavours; try chopped fresh thyme instead of rosemary.
Any chopped nuts will work well in this recipe in place of the pine nuts.