Pistachio Flodebollers

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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.

 

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