Chocolate pistachio meringue cookie
Chocolate Pistachio Meringue Cookies
Last updated 6/12/2012 1:15:49 AM. Recipe ID 45400. Report a problem with this recipe.
Title: Chocolate pistachio meringue cookie
Yield: 36 Servings
1/3 c Pistachio nuts
1/4 c Semisweet chocolate pieces
2 Egg whites
1/8 ts Cream of tartar
2/3 c Superfine sugar
1/2 ts Vanilla
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. ---
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