Chocolate Pistachio Meringue Cookie

Directions

Preheat oven to 250F.

Grease and flour 2 cookie sheets.

Combine the pistachios and chocolate pieces in a blender or food processor.

Cover and whirl until very finely chopped.

Reserve.

Beat together the egg whites and cream of tartar in a small bowl until soft peaks form.

Gradually add in sugar 1 tablespoonful at a time, until the mixture forms very stiff peaks.

Fold in chocolate mixture and the vanilla.

Using a teaspoon, drop small mounds of meringue onto the prepared cookie sheets, leaving about 1 inch between mounds.

Bake in the preheated oven for 30 minutes or until firm but not browned.

Let stand for several minutes on cookie shets.

Loosen the meringues carefully with a small knife, transfer the meringues carefully to a wire rack to cool completely.

Store in a tightly covered container in a dry place.