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.



  • 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


  1. 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.

  2. 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.

  3. With a spoon, drop mounded blobs of the mixture, 4–5cm/2in in diameter, onto the prepared tray. Sprinkle with the remaining pistachios.

  4. 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.

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