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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven 250f, grease and flour 2 cookie sheets. | 2. In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve. | 3. Beat egg whites& cream of tartar until soft peaks form. | 4. Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed. | 5. Fold in the chocolate-nut mixture& vanilla. | 6. Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between. | 7. Bake 30 minutes or until the meringues are firm but not brown. | 8. Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack. | 9. Store in a tightly covered container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pistachio	1/3	cup	dyed	229.6	11.1397	8.2656	18.5812
chocolate	1/4	cup	semisweet	35.235	5.752999999999999	1.2515	0.8748
egg white	2			34.32	0.4818	7.194	0.1122
cream tartar	1	pinch		0.4838	0.1153	0.0	0.0
berry sugar	2/3	cup		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.