Preheat the oven to 180 degrees Celsius. In a grease-fee bowl, whisk together the egg whites and salt, until you have soft peaks. Then whisk in the sugar a little at a time until it is thick and gleaming.
By hand, fold in the cornflour, vinegar, and cardamom, then add in the chocolate chips and most of the pistachios. Fold everything together.
Line a baking sheet with parchment. With a spoon, drop mounded blobs of the mixture onto it, about 4 to 5 centimetres in diameter. Sprinkle with the remaining pistachios.
Put the cookies in the oven, then shut the door and turn it off. Let the cookies sit overnight. They can be kept for up to 5 days before getting too stale. They can also be frozen for up to a month.
