*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Pistachio nuts
      1/4   c            Semisweet chocolate pieces
    2                    Egg whites
      1/8   ts           Cream of tartar
      2/3   c            Superfine sugar
      1/2   ts           Vanilla
   Preheat oven to 250F. Grease and flour 2 cookie sheets. Combine the
   pistachios and chocolate pieces in a blender or food processor. Cover and
   whirl until very finely chopped. reserve. Beat together the egg whites and
   cream of tartar in a small bowl until soft peaks form. gradually add in
   sugar 1 tablespoonful at a time, until the mixture forms very stiff peaks.
   Fold in chocolate mixture and the vanilla. Using a teaspoon, drop small
   mounds of meringue onto the prepared cookie sheets, leaving about 1 inch
   between mounds. bake in the preheated oven for 30 minutes or until firm but
   not browned. Let stand for several minutes on cookie shets. Loosen the
   meringues carefully with a small knife, transfer the meringues carefully to
   a wire rack to cool completely. Store in a tightly covered container in a
   dry place. ---
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