Title: Chocolate pistachio meringue cookie
 Categories: Cookies
      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. ---