1-1/4 cups sugar
3 egg whites at room temp
1/2 cup water
1/2 tsp cream of tartar.
Put all ingredients in a mixer bowl over simmering water. Whisk to combine and melt sugar.
Remove and put on a mixer and beat 10-12 minutes or until stiff peaks.
Add – 1 tsp pistachio flavoring or almond
a few drops of green food color
1/3 cup very finely chopped pistachios
Pipe a spiral onto 1-1/2″ round pistachio shortbread cookies. Put in refrig to set a bit.
In a bowl, put 12 oz semi sweet chocolate and 3 tbsps safflower oil – melt in microwave – mix till smooth
Dip each cookie into chocolate, encasing most of the marshmallow. Immediately sprinkle with finely chopped pistachios – leave till chocolate sets.