Affectionately called “Merookies” by Nigella, these delights are a cross between a meringue and a cookie.
2 egg whites
pinch of fine sea salt
1/3 cup plus 2 tbs. caster sugar
1 tsp. corn starch
1 tsp. apple cider or white vinegar
1/2 tsp. ground cardamom
1/3 cup dark chocolate chips
1/2 cup pistachios, finely chopped
Heat the oven to 350°F and line a baking sheet with parchment paper. Whisk the egg whites and salt together until soft peaks form. Add the sugar a bit at a time until the mixture is thick and gleaming. Fold in the corn starch, vinegar and cardamom, then fold in the chocolate chips and most of the pistachios.
With a spoon, drop mounded blobs onto the baking sheet about 1 1/2 inches in diameter. Sprinkle with the remaining pistachios. Put in the oven, immediately turn if off and leave the cookies to cool overnight.
Makes 12 – 14