Choco-Pistachio Meringues

Low-calorie meringue cookies are great for dieters who yearn for just a nibble of something sweet--like this recipe, which is made with pistachio nuts and dipped in chocolate.

Choco-Pistachio Meringues
Yield: about 3 dozen cookies Prep 20 mins Bake 200°F 1 hr 30 mins Stand 30 mins


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup superfine sugar
  • 1/3 cup pistachios, ground
  • 4 drops green food coloring
  • 6 ounces milk chocolate, broken up into pieces

Make It

1. Heat oven to 200 degrees F. Line 2 large baking sheets with foil.

2. In large bowl, combine whites, cream of tartar and salt. On medium-high speed, beat until frothy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in pistachios and green food coloring. Place in large pastry bag with 1/2-inch round tip. Pipe 1-1/2-inch-wide rounds on sheets, spacing about 1-1/2 inches apart. Gently smooth tops of rounds with the back of a spoon.

3. Bake in 200 degree F oven 1-1/2 hours. Turn oven off and leave oven door closed. Let stand in oven 30 minutes. Transfer sheets to wire racks; let cool. Remove cookies from sheets.

4. Place chocolate in a 2-cup glass measuring cup. Microwave on 100 percent power 30 seconds. Stir; microwave 45 seconds more. Stir until melted.

5. Dip half of the top side of each cookie into the melted chocolate; scrape excess back into cup. Place on waxed paper or foil to set.

Nutrition Facts

Amount Per Serving: cal. (kcal): 48, Fat, total (g): 2, chol. (mg): 1, sat. fat (g): 1, carb. (g): 7, fiber (g): , pro. (g): 1, sodium (mg): 17, Percent Daily Values are based on a 2,000 calorie diet.