INGREDIENTS

INSTRUCTIONS

Topping:
1 lg egg yolk 2 tbsps pistachio nuts -- unsalted, shelled
In a mixing bowl, beat the egg whites until frothy, add the cream of
tartar, and beat at medium speed while gradually adding 1/2
tablespoon of superfine sugar. When soft peaks form when the beater
is raised, add 1 tablespoon superfine sugar and increase speed to
high. When stiff peaks form, gradually beat in remaining superfine
sugar and beat until very stiff and glossy. Beat in the almond
extract. Sift the powdered sugar over the meringue and fold it in,
using a large wire whisk.
Place the meringue in a pastry bag fitted with a #6 (1/2" diameter)
plain round pastry tube. Pipe 1-inch mounds of meringue about 1inch
apart on cookie sheets lined with parchment paper. Allow the mounds
to stand 10 minutes
Using your index finger dipped in powdered sugar, make a depression
about 1/2 inch wide in center of each mound. Allow them to dry for 1
hour or until set (when your fingertip touches the surface, the
meringue stays intact).
Place 2 oven racks in the upper and lower thirds of the oven. Preheat
oven to 200F. Bake 1 hour or until completely set. The centers can be
slightly sticky, as they harden on cooling. Use a small metal spatula
to transfer puffs to a wire rack to cool completely.
Raise oven temperature to 325F.
Break the chocolate into squares and place them, together with the
butter, in the top of double boiler set over very hot water (no
hotter than 160F) The water must not simmer or touch the bottom of
the top pan. Stir occasionally until the chocolate is entirely melted.
Beat the egg yolk slightly and whisk it into the hot melted chocolate.
Continue whisking, over the hot water, for 1 minute. Remove upper pan
from double boiler, drying any moisture that may have formed on its
bottom. Scrape mixture into a bowl. Allow to cool to room
temperature, stirring occasionally.
Place pistachios on a cookie sheet in the preheated oven and bake 5-10
minutes. Transfer to a clean kitchen towel and let sit for a few
minutes. Use the towel to rub the skins from the nuts. Allow to cool
to room temperature. Chop coarsely and place in a small cup.
When the puffs have cooled, fill a smaller pastry bag fitted with a
#12 (5/16" diameter) plain round decorating tube, with the chocolate
mixture and pipe it into the depressions.
To coat the chocolate with the nuts, invert the cookie into the nuts.
Store in airtight container at room temperature at low humidity.
NOTES : Makes 1 1/2 dozen
Recipe by: Rose Beranbaum
Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on
Dec 20, 98, converted by MM_Buster v2.0l.

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