Merookies

Merookies

 Another favorite. 

Combination of a meringue and a cookie, a chewy chocolate meringue cookie. Chewy and crisp at the same time. 

2 large egg whites, at room temp.

pinch of fine sea salt

1/2 c super fine sugar

1 t cornstarch 

a small drizzle vanilla bean paste

1 t apple cider vinegar

1/4 t ground cardamon

1/3 cup mini chocolate chips

3/4 c pistachios, finely chopped 

Preheat oven 350.

Line a large cookie sheet with parchment paper. 

Whisk together with standup mixer egg whites and salt in a grease free bowl, until you have soft peaks. whisk in sugar a little at a time until thick and gleaming. 

By hand, fold in the cornstarch, vanilla bean paste, vinegar, and cardamon, then add the chocolate chips and most of the pistachios and very gently fold these in too.

With a spoon, drop mounded blobs of the mixture onto the prepared cookie sheet. Sprinkle with remaining pistachios. 

Put the merookies into the oven, shut the door and turn off the oven immediately. Let the merookies sit in the turned-off oven overnight. in the morning they will be ready.

Enjoy!