Chocolate Pistachio Meringue Cookie
Submitted by TeddyBear
Chocolate pistachio meringue cookies with finely ground pistachios and semi-sweet chocolate folded into stiff egg white peaks. Light, crisp, naturally gluten-free, and just 6 ingredients.
YIELD
36 servingsPREP
10 minCOOK
30 minREADY
45 minDelicate meringue cookies speckled with finely ground pistachios and semi-sweet chocolate. Light as air, crisp on the outside, and slightly chewy in the center with pops of nutty, chocolatey flavor throughout. Naturally gluten-free since there’s no flour at all.
The pistachios and chocolate get blitzed together in a food processor until very fine, then folded gently into stiff meringue. That folding step is where you need a careful hand. Too aggressive and you deflate the egg whites and lose the airy texture. Too gentle and the chocolate-pistachio mixture doesn’t distribute evenly.
Baking low and slow at 250°F (120°C) dries the meringues out without browning them. You want them firm and crisp, not golden. The pale color lets the green pistachio flecks and dark chocolate bits show through beautifully.
Kitchen Tips
- Use room temperature egg whites. They whip to a greater volume than cold ones.
- Add sugar one tablespoon at a time. Rushing creates a weaker meringue that deflates and weeps.
- Cream of tartar stabilizes the egg whites. Don’t skip it or the meringue may collapse.
- Store in an airtight container in a dry place. Humidity is the enemy of meringue. They absorb moisture and go sticky.
Variations
- Use hazelnuts instead of pistachios for a chocolate-hazelnut meringue.
- Drizzle cooled meringues with melted white chocolate for an elegant finish.
- Add a pinch of espresso powder to the chocolate-nut mixture for a mocha note.
Ingredients
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.
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