I just ate the last two of these cookies moments ago. I hated to see them go, but go they did…and fast! After you try one of these you will never forget them, believe me. The combination of chocolate, orange zest and finely diced pistachio is a winner! They’re light as air with a slightly chewy consistency, like little clouds of deliciousness. Put them in your 375 oven at night, immediately turn off the oven and in the morning these wonderful cookies will be waiting for you. So easy to make!
- 1/4 cup room temperature egg whites (about 2 large eggs)
- 1/8 tsp cream of tartar
- 1/8 tsp kosher salt
- 1/2 cup castor sugar
- 1/2 cup mini 60% cacao semisweet chocolate chips
- 1/4 cup finely chopped roasted salted pistachios
- 1/2 tsp vanilla bean paste (or use vanilla extract) Rodelle Paste, Vanilla, 4 Fl Oz (Pack of 1)
- 1/4 tsp tightly packed orange zest
Preheat oven to 375F (190C). Line a rimmed baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, cream of tartar and salt at medium-high speed until foamy. Gradually add sugar in a slow, steady stream, beating until glossy stiff peaks form and stopping to scrape sides of bowl, if necessary. Gently fold in chocolate chips, pistachios, vanilla and orange zest just until combined.
Using 2 regular-sized spoons, scoop egg white mixture into 15 (1-1/2 to 2-inch wide) dollops, spacing at least 3/4 inch apart on prepared pan. Using the back of a spoon, swirl and swoop dollops as desired.
Place pan in oven and immediately turn oven off and leave cookies in oven with door closed for at least 8 hours. Store in airtight container for up to one week, if they last that long!
Note: Resist the urge to open the oven door before the cookies are finished as this will allow the heat to escape. After 8 hours, the cookies can remain in the cold oven for several more hours until you are ready to enjoy them…but why wait? After about 12 hours, you will want to place them in an airtight container to prevent any softening caused by the humidity in the air.
Enjoy them 🙂 (I know I did!!)
Recipe from: Bake From Scratch Magazine March/April 2021 Bake from Scratch
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