• Chocolate Pistachio Meringue Cookie

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    • 1/3 c. Pistachio nuts
    • 1/4 c. Semisweet chocolate pcs
    • 2 x Egg whites
    • 1/8 tsp Cream of tartar
    • 2/3 c. Superfine sugar
    • 1/2 tsp Vanilla


    1. Preheat oven to 250F. Grease and flour 2 cookie sheets. Combine the pistachios and chocolate pcs in a blender or possibly food processor. Cover and whirl till very finely minced. reserve. Beat together the egg whites and cream of tartar in a small bowl till soft peaks form.
    2. gradually add sugar 1 tablespoonful at a time, till the mix forms very stiff peaks. Mix in chocolate mix and the vanilla.
    3. Using a tsp., drop small mounds of meringue onto the prepared cookie sheets, leaving about 1 inch between mounds. bake in the preheated oven for 30 min or possibly till hard but not browned. Let stand for several min on cookie shets. Loosen the meringues carefully with a small knife, transfer the meringues carefully to a wire rack to cold completely. Store in a tightly covered container in a dry place. -

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