Step 1

Preheat oven to 350F (180C) It must be thoroughly heated through.

Step 2

Line two baking sheets with parchment paper

Step 3

Whisk egg whites with pinch of salt until stiff and dry. The liquidy chear egg white texture should be replaced with a foamy texture. Gradually add the sugar, whisking until a thick and glossy meringue is achieved.

Step 4

Gently fold in the nuts, chocolate, vanilla and bitters.

Step 5

Using a teaspoon, drop heaping spoonfuls (but don't go any larger) onto the parchment, spaced 1" apart.

Step 6

Put the baking sheets into the oven. Shut the door. Immediately turn the oven off.

Step 7

Leave these alone without opening the door overnight. In the morning, they will easily come off the parchment paper. They will keep in an airtight container for a week. But who are we kidding, they'll be gone before you know it!

Step 8

Zest the oranges and place the zest in a small bowl. Add the cardamom and stir together till blended evenly.

Step 9

When the meringue is ready, gently fold in most of the orange zest with the pistachios and chocolate.  Save a bit of the zest to sprinkle over all the cookies before they go into the oven.Proceed to place spoonfuls onto the baking sheets