These airy cookies are sweet, nutty, and coated in dark chocolate. They stay crisp when stored in a sealed container.
Active time: 30 minutes | Total time: 4 hours
Tahini Chocolate‑Dipped Meringues
What You Need
- 3 egg whites (keep yolks out)
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 1/2 cup (100 g) sugar
- 2 tbsp smooth tahini
- 3 oz (85 g) chopped dark chocolate
- 3 tbsp finely chopped roasted pistachios
How to Make Them
- Heat the oven to 200°F (93°C) and line a tray with parchment paper.
- Using a mixer, beat the egg whites, vanilla, cream of tartar, and salt until soft peaks appear.
- While the mixer runs fast, add sugar a tablespoon at a time. Scrape the bowl side often. Keep mixing until the mixture is stiff, shiny, and holds firm peaks (about 3‑4 minutes).
- Fold in the tahini gently so the batter stays light.
- Scoop rounded tablespoons onto the tray, leaving a little space between each.
- Bake for 2 hours, then turn off the oven and let the cookies cool inside for another 2 hours.
- Melt the chocolate in short bursts in the microwave or over a gentle double boiler. Dip one‑third of each cookie into the chocolate, then sprinkle with chopped pistachios. Place back on the tray to let the chocolate set.
- Store the finished meringues in an airtight jar at room temperature. They stay fresh for up to 3 days.
Helpful Tip
Even a tiny drop of yolk stops egg whites from whipping up. Crack each egg into a small bowl first, then pour the white into the mixer. If yolk gets in, set the white aside and start with a fresh egg.
Serves: 24 cookies (1 cookie per serving)
Nutrition per cookie: 52 calories, 3 g fat, 1 g saturated fat, 1 g protein, 6 g carbs, 5 g sugar, 1 g fiber, 20 mg sodium.
Extra nutrients: 1 % iron, 24 mg potassium.