Chocolate Pistachio Cloudpuffs

We were invited to a friend's place for a "bring a plate" gathering on a hot Queensland evening.  My cobweb brain sought a recipe solution -  I was taking my rosemary cannellini dip and other goodies, but I wanted something sweet that was easy to transport, no refrigeration required, no oven needed and bite-size deliciousness for sharing with a crowd.
Nigella's classic Forgotten Cookies were the answer.  Chocolate, pistachios and a sublime hint of cardamom.  Perfect. I made them a little smaller than Nigella suggested and they were an excellent 2 bites easy party pleaser.
These little cloudpuffs stay in a turned-off oven for at least 6 hours.  Best eaten that day but if you find they start to soften, heat oven to 120 Celsius and pop in, turn off oven and leave to dry out for 15 minutes or so.

choc pistachio clouds Feed Your Inner Cook

choc pistachio clouds Feed Your Inner Cook

Preparation    15 - 20 minutes
Cooking          2 minutes then overnight (or 6 hours) in turned-off oven

Ingredients
egg-whites from 2 room temperature large eggsPinch fine sea salt
100 gram caster sugar - sifted so no lumps
1 teaspoon cornflour
1 teaspoon white wine vinegar
1/4 teaspoon ground cardamom
75 gram dark chocolate chips - roughly chop so they are not too big
75 gram very finely chopped pistachios

Method
Preheat oven to 180 ℃ . Line 2 large flat biscuit trays with baking paper.

Using an electric mixer and very clean bowl, whisk together the egg whites and salt just until you have soft peaks.
Then whisk in the sugar a little at a time until thick and gleaming white.
By hand - fold through the cornflour, vinegar and cardamom. Then fold in the chocolate chips and most of the pistachios.  NB reserve a little for garnish
Gently spoon dollops of the mixture 4 cm across and about 2cm high onto the lined baking trays.  I got about 22.  Nigella's recipe made 12 larger ones.
Sprinkle with remaining pistachio garnish
Place the trays into the warm oven.  Shut door and then turn the oven off.
Leave in the oven overnight or 6 hours.
TIP:  attach a note to oven so you don't accidentally preheat oven with these inside! and another note on the bench to remember to remove from oven !

It is very important to store carefully in one layer in a good quality airtight container.
Best eaten that day.

If you find they start to soften, heat oven to 120 Celsius and pop in, turn off oven and leave to dry out for 15 minutes or so.

I popped a few in an airtight freezer safe container and they stored them in freezer.  Will be an interesting experiment to see how they turn out - but could re-heat as above? 

Enjoy!   Colleen