Pistachio Meringues

I’ve been loving the combo of dark chocolate and nuts, so I wanted to create something that incorporates them both. There’s just something about creamy, smooth chocolate with a little nutty crunch. Instead of making a traditional cookie, I’m keeping it on the light side. Meringue basically consists of egg whites that are beaten until thick. There’s so much you can do with meringue, but I like to just dollop little mounds onto a baking sheet and bake them until crisp. A perfect, somewhat lighter treat if you are craving something sweet.

You need a little bit of patience to make meringue. It may seem like you are beating the egg whites forever, but eventually they will come together and form stiff peaks. I highly suggest using an electric mixer instead of a whisk…unless you want an extra arm workout for the day! Cream of tartar is often added to meringue as a stabilizer, but I usually use lemon juice instead because I always have lemons in my fridge. That or white vinegar work just as well. Sugar sweetens the meringue and I add a touch of vanilla for more delicious flavor. Once the meringue is thick and glossy, I gently fold in pistachios for that nutty bite.

While you can use any chocolate you prefer, I love dark chocolate. The slight bitterness compliments the sweet meringues. Dark chocolate is also extremely good for you, in moderation of course. It contains lots of nutrients and antioxidants that have been proven to improve your health. I occasionally have a couple of squares of dark chocolate at night to satisfy cravings and enjoy all of the health benefits. For my meringues, I melt the chocolate down with butter and a pinch of salt to bring out the flavor even more. I dunk the meringues straight into the chocolate so they are covered about halfway. These beautiful treats are finished with a sprinkle of pistachios, so you know exactly what is inside of them. Enjoy!

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