Recipe from Nigella
Makes 12 cookies
The culinary thesaurus that is Nigella Lawson has reinvented meringues. These are not just egg whites; these are lusciously and viciously caressed nectarous egg whites, festooned with chartreuse pistachios, intermingled with dark chocolate beads to create what shall forth be known as the apex delicacy; Forgotten Cookies. I always seem to have extra white lying around, and this is a great recipe for using them up.
Ingredients
- 2 large free-range egg whites, at room temperature
- pinch fine sea salt
- 100g caster sugar
- 1 tsp cornflour
- 1 tsp cider vinegar or white wine vinegar
- ¼ tsp ground cardamom
- 75g mini dark chocolate chips
- 75g pistachios, finely chopped
Method
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Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking 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.
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By hand, fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too.
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With a spoon, drop mounded blobs of the mixture, 4–5cm/2in in diameter, onto the prepared tray. Sprinkle with the remaining pistachios.
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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.
