- 2 large free-range egg whites, at room temperature.
- pinch fine sea salt.
- 100g caster sugar.
- 1tsp cornflour.
- 1tsp white wine vinegar.
- ¼tsp ground cardamom.
- 75g dark chocolate chips.
- 75g pistachios, finely chopped
Preheat the oven to 160C and line a large baking tray with Bacofoil® non stick 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.
Using a metal spoon fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too.
With a spoon, drop mounded tablespoons of the merengue onto the prepared tray. Sprinkle with the remaining pistachios.
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.
Once you turn the oven off do not open the door till morning. You want to keep all that heat locked up inside.