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Chocolate Pistachio Meringue Cookie

 

21

Yield

36

servings

Prep

10

min

Cook

30

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

cup pistachio nuts
¼ cup semi-sweet chocolate
semi-sweet pieces, null, null
*
2 each egg whites
*
teaspoon cream of tartar
*
cup sugar, superfine
½ teaspoon vanilla extract

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 2023% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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