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Chocolate-Pistachio Meringues





Yields
Makes about 3 dozen cookies

Notes: These cookies do not work well on very humid days.

 4 large egg whites (1/2 cup), at room temperature
 1/4 teaspoon salt
 3/4 cup sugar
 4 ounces bittersweet chocolate, chopped (1/4 in.), or 3/4 cup miniature chocolate chips
 3/4 cup (about 3 oz.) shelled unsalted roasted pistachios, chopped
 1 teaspoon grated orange peel
Step 1
1

Line two 10-by-15-inch baking sheets with cooking parchment or silicone baking liners. In a bowl, with an electric mixer at medium-high speed, beat egg whites and salt just until stiff (but not dry) peaks form, 2 to 4 minutes. Reduce speed to medium and add sugar gradually, beating until it has dissolved and whites are glossy and like marshmallow creme in texture, about 3 minutes.

Step 2
2

With a flexible spatula, gently fold in chocolate, pistachios, and orange peel.

Step 3
3

Drop mixture in tablespoon portions about 1 inch apart on baking sheets. If desired, swirl the back of a spoon (or your finger) around cookies to shape.

Step 4
4

Bake in a 250° regular or 225° convection oven until meringues appear set and are just beginning to turn pale gold at edges, about 50 minutes, switching baking sheet positions halfway through baking. Turn off oven and leave cookies inside on sheets until dry in the center (break one to test), at least 4 hours or up to Store airtight at room temperature up to 2 weeks.

Step 5
5

Nutritional analysis per cookie.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories47
% Daily Value *
Total Fat 2.2g3%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 22mg1%
Total Carbohydrate 6.5g3%

Dietary Fiber 0.3g2%
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.