Pistachio-Chocolate Cloud Cookies
Ingredients
A note about dairy: When dairy-free chocolate chips are used, this recipe is dairy free.
2
large egg whites, at room temperature
- pinch
freshly ground Kowalski's Sea Salt
½ cup
sugar
1 tsp.
cornstarch
1 tsp.
rice vinegar
¼ tsp.
ground cardamom (optional)
¼ cup
mini dark chocolate chips
¼ cup
finely chopped pistachios, divided
Directions
- Preheat oven to 350°.
- Using an electric mixer, whip egg whites with salt until soft peaks form; add sugar a bit at a time until stiff peaks form.
- Fold in cornstarch, vinegar, cardamom, chocolate and most of the pistachios by hand.
- Line a baking sheet with parchment paper. Using a ¼ cup measuring cup or large spoon, drop the mixture into 6 evenly sized mounds (about 3" in diameter) on the prepared baking sheet; sprinkle with remaining pistachios.
- Transfer baking sheet to the preheated oven; shut the oven door and turn off the heat. Leave cookies in the oven, heat off, for 8 hrs. to overnight.
- Remove cookies from oven; store at room temperature in a dry place, loosely covered, for up to 3 days.
