Cut the apricots into half then cut them into small cubes.

Place the apricots in a pan, add the honey and put it on the stove. Bring to a boil then simmer on low heat until the apricots get soft (about 10 minutes). To get a more thick fruit compote add the agar-agar powder 5 minutes after the apricots reach the boil, stirring well to distribute the powder evenly.

Prepare the jars in which you are going to serve the dessert and start to fill them with apricot compote. Let cool at room temperature and then put them in the fridge.

Meanwhile prepare the meringue: place the egg whites in a bowl and start to beat with an electric whisk on medium speed; as the whites get more consistent increase the speed of the whisk to its maximum and add sugar gradually, without stopping the beating. Stop beating the meringue as it looks firm, white and shiny; if you turn the bowl upside down it shouldn't move.

Coarsely chop the pistachios.

Take back the jars with apricot compote, place in each a little of chopped pistachios then add spoonfuls of meringue trying to divide it into equal parts.

Put the jars in the oven and let them grill for 10 minutes, or until the surface of the meringue gets slightly golden.

Finally, top each jar with chopped pistachios left.