Chocolate-Pistachio Meringues

Name: Chocolate-Pistachio Meringues
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 113 grams bittersweet chocolate, chopped (1/4 in.), or 3/4 cup miniature chocolate chips; 118 milliliters large egg whites , at room temperature; 1 teaspoon grated orange peel; 85 grams 3/4 cup (about shelled unsalted roasted pistachios, chopped; 0 teaspoons salt; 177 milliliters sugar

Chocolate-Pistachio Meringues might be just the hor d'oeuvre you are searching for. One serving contains 49 calories, 1g of protein, and 2g of fat. This recipe serves 36. A mixture of bittersweet chocolate, egg whites, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Line two 10-by-15-inch baking sheets with cooking parchment or silicone baking liners. In a bowl, with an electric mixer at medium-high speed, beat egg whites and salt just until stiff (but not dry) peaks form, 2 to 4 minutes. Reduce speed to medium and add sugar gradually, beating until it has dissolved and whites are glossy and like marshmallow creme in texture, about 3 minutes.

Ingredients you will need

Marshmallow Cream

Egg Whites

Sugar

Salt

Equipment you will use

Hand Mixer

Baking Sheet

Bowl

With a flexible spatula, gently fold in chocolate, pistachios, and orange peel.

Ingredients you will need

Orange Zest

Pistachio Nuts

Chocolate

Equipment you will use

Spatula

Drop mixture in tablespoon portions about 1 inch apart on baking sheets. If desired, swirl the back of a spoon (or your finger) around cookies to shape.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake in a 250 regular or 225 convection oven until meringues appear set and are just beginning to turn pale gold at edges, about 50 minutes, switching baking sheet positions halfway through baking. Turn off oven and leave cookies inside on sheets until dry in the center (break one to test), at least 4 hours or up to Store airtight at room temperature up to 2 weeks.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven