Line a baking sheet with parchment paper and set aside.

Preheat oven to 200 degrees F.

Using a stand mixer, start beating egg white and lemon juice on slow until it becomes bubbly.

Slowly start adding granulated sugar while increasing the speed of the mixer.

Set mixer speed all the way to high and let mix for about 8 minutes.

Add cocoa powder and continue mixing until cocoa is completely incorporated and the meringue batter forms stiff peaks.

Scoop meringue into a piping bag with Wilton’s 1M icing tip attached.

On the lined baking sheet, pipe out individual meringue cookies using a circular motion. Make them about 1.5 inches in diameter and ½ an inch tall.

Bake for 2 hours.

Once time is up, turn off the oven and let sit inside for 30 minutes.

Using a mortar and pestle, crush pistachios into fine bits.

Melt chocolate chips in the microwave (we recommend in 30-second intervals, while mixing in-between each interval).

Dip a portion of each meringue into melted chocolate and then dip into pistachio bits.

Place back on lined baking sheet and let set completely. Serve and enjoy!