In my humble opinion, the best recipes are the ones that appear to have required loads of time, expert knowledge, and top shelf ingredients, but really require little to no effort.
My crispy cardamom spiced meringues filled with chocolate and pistachio, will soon be your favorite to make, eat, and gift. Here's how to make them:
This recipe is one of those. The Forgotten Cookie. You literally make the mixture at night before going to bed and wake up to the most miraculous meringue cookie!
Whisk two room temperature egg whites, along with a pinch of salt, in the bowl of a stand mixture, just until soft peaks start to form.
Gradually add 100 grams of sugar, in small batches, while whisking on high speed until stiff peaks form and the mixture is shiny and glossy.
To the meringue mixture, gently fold in 1 teaspoon white vinegar, 1/4 teaspoon ground cardamom, and 1 teaspoon cornstarch.
By hand, fold in 75 grams of the chocolate of your choice, finely chopped (dark chocolate works best, but have fun with it, and almost all 75 grams of fine chopped pistachios. You want to reserve some for decorating the top of your meringues.
On a cookie sheet lined with either parchment paper or a silicone baking mat, spoon a heaping dollop of your meringue mixture and space about an inch apart to allow for any spreading.
Sprinkle the tops of your meringues with the remaining pistachio pieces, and place in a 350° oven.
Close the oven door, turn off the oven, and allow the meringues to bake and dry out overnight.
Just don't forget about them in the morning!
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