Chocolate Chip & Pistachio Meringue Cookies
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Serves: 10-12
 
What You'll Need
  • 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 pistachio's
  • 8 oz. mini chocolate chips
Instructions
  1. Add the egg whites to a clean/dry bowl along with the vanilla and cream of tartar.
  2. Using a hand mixer with a whisk attachment whisk on medium-high until the mixture forms soft peaks.
  3. Then, slowly add the sugar ¼ cup at a time (if you add it in too quickly the mixture won't stiffen up enough).
  4. Beat until the meringue forms stiff peaks and you can turn the bowl upside down without it spilling out.
  5. Gently fold in the chocolate chips.
  6. Add a drop of green food dye and gently fold until well distributed (add more depending on how saturated you want the cookies)
  7. Preheat the oven to 300
  8. Using a cookie scoop, evenly space the cookies about 1 inch from each other on a parchment-lined baking sheet.
  9. Top with the crushed pistachios and chocolate chips
  10. Bake for about 35-40 minutes or until the outside is crisp.
  11. Serve immediately or keep in a dry container for up to a week.
Recipe by The Blonde Chef at https://www.theblondechef.com/chocolate-chip-pistachio-meringue-cookies/