Chocolate Chip Pistachio Meringues

Preheat oven to 215ºF. Line a baking sheet with parchment paper or a silicone mat.

Add eggs whites to a medium bowl (or the bowl of an electric mixer). Using whisk attachment, whisk eggs on low speed. They should start to foam. Add the cream of tartar, salt, and vanilla. Increase speed to medium. Begin to add the sugar, a little bit at a time whisking well between each addition. The mixture will start to form soft peaks. Gradually increase the speed to medium-high and continue to slowly add the sugar. Be patient. The mixture will continue to stiffen.

Once the mixture has formed stiff peaks (where you dip a spoon in an the peak is able to stay sticking straight up), gently fold in the chopped pistachios and chocolate, saving a little bit of each to sprinkle on the top.

Dollop spoonfuls of the mixture onto the prepared pan. The larger they are, the longer they will need to bake. Sprinkle the remaining pistachios and chocolate on top of the meringues.

Bake for 60–90 minutes depending on the size of the meringues. I was able to get about 20 meringues out of the batter and baked them for 85 minutes. When fully baked, you should be able to lift the meringue off of the baking pan without it breaking. Turn off the oven, crack open the door, and let the meringues cool in the oven completely.

Store in an airtight container for up to 5 days.