Chocolate Pistachio Meringue Cookie
semi-sweet pieces, null, null
cream of tartar
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.
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.