Chocolate Pistachio Meringue Cookies
Chocolate Pistachio Meringue Cookies take the traditional macaroon to a whole new level. The combined nutty and cocoa flavors are totally to-die-for. You would never guess that these heavenly cookies are only 76 calories. Even better, this easy cookie recipe only has 5 ingredients and 5 steps. They are so simple to make. You can whip up a batch (which yields dozens) in a few minutes, and in no time, you will have a wonderful array of freshly baked cookies. These meringue cookies are the perfect sweet ending to any day. If the minimal amount of calories is not enough justification to make them, bake these babies for a Christmas cookie exchange. They are sure to be a crowd pleaser.
Makes30 cookies
Cooking Time40 min
Cooking MethodOven
Ingredients
- 1/2 cup shelled pistachios, unsalted
- 3/4 cup granulated sugar, divided
- 1/4 cup Dutch processed cocoa
- 4 large egg whites
- 1 cup mini chocolate morsels
Instructions
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Preheat oven to 325F. Line two 15 x 11-1/2-inch baking sheets with parchment paper.
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Put the pistachios and cup of the sugar into the food processor and mix on high for 30 to 40 seconds until finely ground. Add cocoa and pulse on high 6 times to incorporate.
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Put the egg whites into a glass or stainless mixing bowl and beat with a whisk. After 1-1/2 minutes, add the remaining 1/2 cup of sugar. Beat. Whites should reach firm peaks after 3 more minutes or so.
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Fold the pistachio and cocoa mixture into the egg whites in three increments with a rubber spatula. Gently fold in the chocolate morsels, taking care not to deflate the mixture.
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Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking sheets. Bake for 35 to 40 minutes, until the cookies lift easily from the baking sheet and cookie bottoms are smooth. Transfer the parchment with the cookies from the hot pan to a cool surface. Once cooled, peel off the paper and store macaroons in airtight container.