Mix
remaining chopped pistachio and cocoa powder in a small bowl.
Not exact matches
Directions for Meringue: Preheat oven to 350 degrees /
Chop 3/4 C of
pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the
remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the
pistachio cornstarch mixture.
Sprinkle with the
chopped pistachios and
remaining granulated sugar.
Finely
chop remaining pistachios.
Toss this with
remaining dressing, spread on a plate, cover with veggies, top with fromage blanc or goat cheese and
chopped nuts (I used roasted
pistachios, not local, but again, I had them on hand).
Scatter over the
remaining feta cheese, a drizzle of the pesto dressing and sprinkle with the
chopped pistachio nuts.
Chop remaining 1/4 cup of
pistachios and fold into dough with
chopped chocolate.
Chop the
remaining pistachios and sprinkle them on top of the loaf.