November 2021

Chocolate Pistachio Meringue Cookies.

Light and crunchy meringues with chunks of dark chocolate and pistachios. Baked with Natura Sugars Golden Light Brown Sugar. 

INGREDIENTS

Egg Whites 2 large
Natura Sugars Golden Light Brown Sugar 100g 
Vanilla Essence 1 teaspoon 
Pistachios 75g
Dark Chocolate 80g

METHOD

Beat the egg whites, adding the Natura Sugars Golden Light Brown Sugar a third at a time, until stiff and glossy. Add in the vanilla essence beat in well. 

Roughly chop the dark chocolate and the shelled, roasted and salted pistachios and fold into the meringue mixture. Place spoonfuls of the mixture, roughly 65mm in diameter, onto a baking tray lined with baking paper.

Bake at 120°C for 30 minutes, reduce the heat to 100°C for another 30 minutes and then reduce the heat again to 80°C for the final 30 minutes. Turn the oven off and allow the cookies to cool completely in the oven.