G and I were watching Nigella’s Christmas cooking show when this vision of deliciousness came on. We are huge meringue fans. They are so light, yet satisfying. The pistachios added a really nice touch. We didn’t have time to make them before Christmas, but it’s never too late in my opinion.
I’ve not made many of Nigella’s recipes. Her explanations seem very clear and concise, so feel free to give her a shot and let me know. She’s a bit theatrical, but seems to know her stuff. I also have to admit I love the twinkle lights she has all over her kitchen. I may have stolen her decorating idea and they are currently hanging on my deck and dining room. Like I told you before, you take good ideas whenever you see them.
- 2 large egg whites, at room temperature
- pinch fine salt
- 1/2 cup caster or superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- ¼ teaspoon ground cardamon
- 1/2 cup mini chocolate chips
- 1/2 cup pistachios finely chopped
- Preheat the oven to 350 degrees and line a large baking tray with parchment paper. Whisk together the egg whites and salt in a grease-free bowl, until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming.
- By hand, fold in the cornstarch, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too.
- With a spoon, drop mounded blobs of the mixture, 2 inches in diameter, onto the prepared tray. Sprinkle with the remaining pistachios.
- Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight.
* From the Recipe Box:
This makes about a dozen.
We both thought these were too soft. Next time I’ll leave the oven on for 10 or 15 minutes before turning it off and leaving the meringues overnight.
and remember: As a woman, I feel too deeply and care too much. That’s what makes my love so strong. That’s also what makes me a real bitch if you fuck with me. Big kiss, Lynn