DIRECTIONS

Preheat oven to 275°F. Place chocolate in a small microwave-safe bowl. Microwave at high in 30 second intervals, stirring between each, until chocolate is melted and smooth. Set aside to cool.

Meanwhile, stir together sugar, salt, and cream of tartar in a small bowl. Beat egg whites in a large bowl at high speed with a mixer until foamy. With mixer running, gradually add sugar mixture, beating until stiff peaks form.

Drizzle cooled chocolate over egg white mixture. Swirl 2 to 3 times with a knife. Spoon mixture into 2-inch mounds on parchment paper-lined baking sheets. Sprinkle with pistachios. Bake 1 hour. Turn oven off, and leave meringues in oven with door closed 2 hours or until completely dry

INGREDIENTS

• 3 oz dark chocolate, chopped
• 1 cup granulated sugar
• ½ tsp salt
• ¼ tsp cream of tartar
• 4 egg whites, at room temperature
• ¼ cup finely chopped pistachios