1. Preheat oven 250f, grease and flour 2 cookie sheets. 2. In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve. 3. Beat egg whites& cream of tartar until soft peaks form. 4. Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed. 5. Fold in the chocolate-nut mixture& vanilla. 6. Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between. 7. Bake 30 minutes or until the meringues are firm but not brown. 8. Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack. 9. Store in a tightly covered container. ---------------------------------------------------------------------------
Nutrition
Ingredients
