Pistachio Chocolate Meringues Recipes
CHOCOLATE-PISTACHIO MERINGUES
Easy to make and attractive. If you are making these for Christmas decorate with colored peel, cherries or small marzipan holly leaves
Provided by Bergy
Categories Drop Cookies
Time 55m
Yield 3 dozen meringues
Number Of Ingredients 6
Steps:
- Preheat oven 250f, grease and flour 2 cookie sheets.
- In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve.
- Beat egg whites& cream of tartar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed.
- Fold in the chocolate-nut mixture& vanilla.
- Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between.
- Bake 30 minutes or until the meringues are firm but not brown.
- Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack.
- Store in a tightly covered container.
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- Heat the chocolate in a microwave-safe bowl for 30 seconds, then stir. If it’s not melted completely, nuke it for another 15 seconds. Allow to cool slightly while you make your meringue.
- In a standing mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add in sugar, cream of tartar, and salt, and continue to whip until stiff peaks form and the sugar granules absorb completely.
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- Preheat the oven to 200°F. Line two baking sheets with parchment paper. Using an electric mixer, beat the egg whites in a large bowl until foamy. Add the lemon juice and continue to beat until soft peaks have formed. Gradually add in the sugar and beat until it is all dissolved and stiff peaks form. Lastly, beat in the vanilla until just incorporated (you don’t want to over mix). Use a rubber spatula to gently fold in the pistachios. Using two spoons, line the baking sheets with small dollops of meringue. Leave about an inch between each meringue. Bake for an hour and a half until the meringues are dried out and crisp. (You may have to adjust the time, as every oven will cook the meringues differently.) Let cool.
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