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1
Place egg whites in a medium bowl; let stand at room temperature for 30 minutes.
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2
Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or foil; set aside.
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3
Add the 1/2 teaspoon vanilla and the 1/8 teaspoon cream of tartar to the egg whites.
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4
Beat with an electric mixer on medium speed until soft peaks form (tips curl).
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5
Add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
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6
Drop egg white mixture by rounded measuring teaspoons 1-1/2 inches apart onto the prepared baking sheets.
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7
Use the back of the teaspoon to make a small indentation in the center of each cookie.
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8
(Moisten the spoon with water between indentations.)
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9
Bake both sheets on separate racks in the oven for 10 minutes.
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10
Turn oven off and let cookies dry in the closed oven for 40 minutes.
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11
Transfer cookies to a wire rack and let cool.
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12
*
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13
For filling, in a small microwave-safe bowl, combine Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, whipping cream and the 1/4 teaspoon vanilla.
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14
Microwave on medium power (50 percent) for 1 minute, stirring every 30 seconds.
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15
Remove and stir.
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16
If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.
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17
Stir until smooth.
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18
Cool slightly.
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19
Spoon filling into cooled meringues.
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20
** If desired, sprinkle with pistachios.
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21
Enjoy immediately.
