Chocolate Pistachio Meringue Cookie
Yield
36 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
pistachio nuts
|
|
| ¼ | cup |
semi-sweet chocolate
semi-sweet pieces, null, null |
*
|
| 2 | each |
egg whites
|
*
|
| ⅛ | teaspoon |
cream of tartar
|
|
| ⅔ | cup |
sugar, superfine
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
pistachio nuts
|
|
| 59 | ml |
semi-sweet chocolate
semi-sweet pieces, null, null |
*
|
| 2 | each |
egg whites
|
*
|
| 0.6 | ml |
cream of tartar
|
|
| 158 | ml |
sugar, superfine
|
|
| 2.5 | ml |
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.
