Dark Chocolate-Pistachio-Orange Kisses

Preheat oven to 200°F with rack in lower third position. Spread about ⅛ teaspoon of the Basic Meringue into each corner of 2 unrimmed baking sheets. Line each baking sheet with parchment paper; press into meringue to hold parchment in place. Set aside. 

Using a spatula, gently stir orange zest and a very small amount of food coloring into remaining Basic Meringue in bowl until incorporated. Stir in additional coloring until desired color. Transfer mixture to a large (about 18-inch) piping bag fitted with a ¾-inch French star piping tip (such as Ateco 869). Pipe 2-inch-wide (about 1-inch-high) rounds spaced at least ½ inch apart on prepared baking sheets. You should have 48 meringues total.

Bake meringues in preheated oven until dry, 1 ½ to 2 ½ hours. Turn oven off; let cool completely in oven until crisp, at least 2 hours or up to 12 hours. Store in an airtight container up to 1 week.

Microwave chopped chocolate in a medium-size microwavable bowl on HIGH until melted and smooth, about 90 seconds, stopping to stir every 30 seconds. Place chopped pistachios in a small shallow bowl. Working with 1 meringue at a time, carefully dip bottom into melted chocolate so that it comes about ¼ inch up the sides; let excess drip off. Dip meringue into pistachios to coat chocolate completely, and place on a baking sheet lined with parchment paper. Repeat process with remaining meringues, melted chocolate, and pistachios. Let stand at room temperature until chocolate is set, about 30 minutes. Dipped meringues can be stored in an airtight container at room temperature up to 1 week.