Chocolate Pistachio Meringue Cookie Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Pistachio nuts,
1/4 cup: Semisweet chocolate pieces,
2: Egg whites,
1/8 tsp: Cream of tartar,
2/3 cup: Superfine sugar,
1/2 tsp: Vanilla,
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. ---
Source from luhu.jp
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. ---
Source from luhu.jp
Tags
Cookies