Ingredients

• 2 large free-range egg whites
• at room temperature
• pinch fine sea salt
• 100g/3½oz caster sugar
• 1 tsp cornflour
• 1 tsp cider vinegar or white wine vinegar
• ¼ tsp ground cardamom
• 75g/2½oz mini dark chocolate chips
• 75g/2½oz pistachios
• finely chopped

Directions

• Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Whisk together the egg whites and salt in a grease-free bowl
• until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming.
• By hand
• fold in the cornflour
• vinegar and cardamom
• 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
• 4–5cm/2in in diameter
• onto the prepared tray. Sprinkle with the remaining pistachios.
• Put the cookies into the oven
• shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight.