- 3 ounces pistachios (kernels, preferably raw and unsalted)
- 3 ounces erythritol (kernels, preferably raw and unsalted)
- 1 large egg whites
- 4 ounces dark chocolate (kernels, preferably raw and unsalted)
- Prepare your pistachios.
- It's not too bad if they're toasted, but raw supposedly look greener (I used toasted and unsalted).
- Place the nuts in a food processor and pulse.
- Take a couple of tbsp.
- of ground pistachios to use as decoration later.
- Add powdered erythritol and a pinch of salt if the nuts are unsalted.
- Process, until you get a very fine powder.
- In another bowl, lightly beat the egg white.
- Add a quarter of the raw egg to the powdered pistachios, and process until it's completely incorporated.
- Add a little more of the egg white, and process again.
- Keep adding the egg white, a little at a time, until the marzipan comes together in a clump.
- You might not use up all of the egg white.
- Be careful not to add too much, so that the marzipan doesn't become too sticky.
- Pinch off small bites of marzipan and roll them in your hands until they are round.
- I got out 18 marzipan balls.
- Place them on a kitchen foil or wax paper.
- Refrigerate for 10 minutes.
- Prepare chocolate coating.
- Place the chocolate pieces into a microwave safe bowl.
- Melt until fluid.
- Now, use forks, dipping tools, or any other tool to deep each marzipan ball in the melted chocolate (I used toothpicks, but it was a somehow clumsy method).
- Place each marzipan ball back on the foil or wax paper.
- Sprinkle with some ground pistachios while the chocolate is still wet.
- To set the chocolate, refrigerate the marzipan balls for at least 10 minutes.
- Then, they are ready to be served! ???? You can keep them in the fridge for up to a week (due to raw egg white).
Originally posted 2019-02-20 18:29:10.