** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 250F Grease and flour 2 cookie sheets.
2. Combine the pistachios and chocolate pieces in a blender or food processor.
3. Cover and whirl until very finely chopped. reserve.
4. Beat together the egg whites and cream of tartar in a small bowl until soft peaks form.
5. gradually add in sugar 1 tablespoonful at a time, until the mixture forms very stiff peaks.
6. 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.
7. bake in the preheated oven for 30 minutes or until firm but not browned.
8. Let stand for several minutes on cookie shets.
9. Loosen the meringues carefully with a small knife, transfer the meringues carefully to a wire rack to cool completely.
10. Store in a tightly covered container in a dry place.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners allergies.
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