1/3 c  Pistachio nuts

    1/4 c  Semisweet chocolate pieces

      2    Egg whites

    1/8 ts Cream of tartar

    2/3 c  Superfine sugar

    1/2 ts Vanilla

  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. ---