Recipe By: Everywoman’s Family Circle c. 1965
Preparation Time: 2:00
Ingredients:
3 egg whites
1 tablespoon vinegar
1/2 teaspoon salt
1 cup sugar
4 ounces semisweet chocolate — grated
1 cup almonds — finely chopped
1 cup semisweet chocolate chips
1 tablespoon shortening
1/4 cup pistachio nuts — finely chopped
Directions:
Beat egg whites with vinegar and salt until foamy in large bowl. Beat in sugar, 1 tablespoon at a time, until meringue stands in firm peaks. (This will take about 10 minutes.) Gently fold in grated chocolate, and almonds. Drop by half-teaspoonfuls, 1 inch apart, on lightly greased cooky sheets. Bake in very slow oven (275 F.) 20 minutes, or just until set. Remove carefully from cooky sheets; cool.
Melt semisweet-chocolate pieces with shortening in top of double boiler over hot water. Swirl on tops of cookies; sprinkle with nuts.
Makes 10 dozen.