Chocolate Chip & Pistachio Meringue Cookies

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 8 oz Chocolate chips, mini
  • 1/4 tsp Cream of tartar
  • 1 1/4 cup Sugar
  • 1 tbsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pistachios

• Other

  • Green Food Dye (I used gel

Found on theblondechef.com

Description

Ingredients

• 4 egg whites at room temp
• 1 tbs. vanilla
• ¼ tsp. cream of tartar
• 1¼ cup sugar
• Green Food Dye (I used gel)
• ½ cup crushed pistachios
• 8 oz. mini chocolate chips

Directions

• Add the egg whites to a clean/dry bowl along with the vanilla and cream of tartar.
• Using a hand mixer with a whisk attachment whisk on medium-high until the mixture forms soft peaks.
• Then, slowly add the sugar ¼ cup at a time (if you add it in too quickly the mixture wont stiffen up enough).
• Beat until the meringue forms stiff peaks and you can turn the bowl upside down without it spilling out.
• Gently fold in the chocolate chips.
• Add a drop of green food dye and gently fold until well distributed (add more depending on how saturated you want the cookies)
• Preheat the oven to 300
• Using a cookie scoop, evenly space the cookies about 1 inch from each other on a parchment-lined baking sheet.
• Top with the crushed pistachios and chocolate chips
• Bake for about 35-40 minutes or until the outside is crisp.
• Serve immediately or keep in a dry container for up to a week.