Imagine a cookie that's simultaneously light as air and intensely rich in flavor - a magical confection that dances between crispy and melt-in-your-mouth decadence. These Chocolate Pistachio Meringue Cookies are not just a dessert; they're a culinary experience that transforms simple ingredients into an extraordinary treat that will have your guests begging for the recipe!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 cup pistachios, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper, ensuring the surface is smooth and flat.
- Separate egg whites carefully, making sure no yolk is present. Allow egg whites to come to room temperature for about 30 minutes, which helps create more volume when whipping.
- In a clean, dry stand mixer bowl, add room temperature egg whites and cream of tartar. Begin whipping on medium speed until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, while continuing to whip. Increase mixer speed to high and beat until stiff, glossy peaks form and sugar is completely dissolved.
- Sift cocoa powder into the meringue mixture. Gently fold using a spatula, being careful not to deflate the egg whites. Add vanilla extract and continue folding until just combined.
- Gently fold in chopped pistachios, distributing them evenly throughout the meringue mixture.
- Using a piping bag or large spoon, create 2-inch round meringue cookies on the prepared baking sheets, leaving about 1 inch between each cookie.
- Place baking sheets in the preheated oven and immediately reduce temperature to 250°F (120°C). Bake for 60 minutes without opening the oven door.
- After 60 minutes, turn off the oven and leave meringue cookies inside with the door closed for an additional 30 minutes to cool and crisp.
- Remove baking sheets from oven and let cookies cool completely on the parchment paper. Carefully transfer cookies to an airtight container.
Tips
- Ensure absolute cleanliness of your mixing bowl and whisk - even a tiny bit of grease can prevent egg whites from whipping properly.
- Use room temperature egg whites for maximum volume and better incorporation of ingredients.
- Add sugar gradually to create stable, glossy meringue peaks that hold their shape.
- Fold ingredients gently to maintain the delicate air bubbles that give meringues their signature light texture.
- Use low, slow baking and residual oven heat to dry out meringues without browning, creating that perfect crisp exterior.
- Store in an airtight container to maintain crispness and prevent moisture absorption.Pro Tip: These cookies are perfect for making ahead and are naturally gluten-free, making them a versatile dessert for various dietary needs!
Nutrition Facts
Calories: 91kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
