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).

Enjoy!