Ingredients
1/3 cup pistachio nuts
1/4 cup semisweet chocolate pieces
2 egg whites
1/8 tsp cream of tartar
2/3 cup superfine sugar
1/2 tsp vanilla
Directions
Preheat oven to 250F. Grease and flour 2 cookie sheets. Combine the
pistachios and chocolate pieces in a blender or food processor. Cover
and whirl until very finely chopped. reserve. Beat together the egg
whites and cream of tartar in a small bowl until soft peaks form.
gradually add in sugar 1 tablespoonful at a time, until the mixture
forms very stiff peaks. Fold in chocolate mixture and the vanilla.
Using a teaspoon, drop small mounds of meringue onto the prepared
cookie sheets, leaving about 1 inch between mounds. bake in the
preheated oven for 30 minutes or until firm but not browned. Let
stand for several minutes on cookie shets. Loosen the meringues
carefully with a small knife, transfer the meringues carefully to a
wire rack to cool completely. Store in a tightly covered container in
a dry place. ---
Servings: 36 servings
Chocolate Pistachio Meringue Cookie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Nut
The History of Recipes
It is possible to read the history of meal recipes back into history, in truth as far as early Egypt, and potentially, even further back. However, generally, these ancient recipes were just basic hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered, according to historians is a collection of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius also describes how the early Romans were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens like basil, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy lands, including spices like basil and coriander. These new foods and spices created an increase in recipe publications, some of which still exist in private cookery archives. For the decades that followed, the wealthy families of Wesstern Europe tried to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes to help cooks of their time. By the time we get to the 1900s, recipe publications are increasing in popularity mostly as a result of better eduction, people having increased spare time and having more money. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chocolate Pistachio Meringue Cookie recipe.
