How to make forgotten meringue cookies

• Turn on the oven to 180 degrees.
• Lightly mix the egg whites with salt - until slightly fluffy.
  2 egg whites, 1 pinch salt
  
• Start adding sugar gradually while continuously mixing - mix on high speed until the egg whites are white and very thick and no sugar crystals are felt in the foam.
  100 g sugar
  
• Add potato starch, cardamom (if you have it) and vinegar to the egg whites - mix gently.
  1 teaspoon potato starch, 1 teaspoon wine vinegar, 1/4 teaspoon ground cardamom
  
• Add chocolate and approximately 3/4 of the chopped nuts.
  approx 75 g chocolate chips, approx 70 g pistachios
  
• Gently mix the mass.
  
• Line a large baking sheet from the oven with baking paper.
• Spoon portions of cookies - I got 13 of them.
  
• Sprinkle the remaining nuts over the top of the cookies.
  
• Place the baking sheet in the preheated oven and immediately turn it off.
• Leave the cookies like this overnight - without opening the oven door!
• In the morning, carefully remove the cookies from the baking sheet - you can store them for several days in an airtight container.