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.