Photo Credit: CK Worley |
Here is what you’ll need.
Ingredients:
3 large egg whites
3/4 cup sugar
1/8 teaspoon coarse salt
1/8 teaspoon cream of tartar
1 Tablespoon pure vanilla extract
4 drops doTERRA Wild Orange essential oil
( http://www.mydoterra.com/growit/#/ )
8 ounces semi sweet chocolate morsels
1 3/4 cups pistachios (I roasted then ground them up)
Preheat oven to 200 degrees. Line a cookie sheet with parchment paper and spray that with cooking spray.
Combine egg whites and sugar in a double boiler and whisk until the sugar is melted.
Next add the salt and cram of tartar. Remove from heat.
Beat with a mixer until stiff peaks form, then add the vanilla extract and the wild orange essential oil. It will smell really great and strong but don’t worry - it will even out.
Photo Credit: CK Worley |
Pipe the meringue onto the cookie sheet making little dollops. They won’t spread so you can put them pretty close together.
Photo Credit: CK Worley |
While you are waiting for them to cool put the chocolate in a microwave safe dish and set the microwave in 30 second intervals - mixing as you go along until the chocolate is completely melted.
Photo Credit: CK Worley |
Put them on a sheet of waxed paper to dry.
These are light and so delicious! The Wild Orange really makes a difference. And they are gluten free!
So! Now what do you do with those egg yolks?
You can freeze them! Just add a 1/2 teaspoon per egg, whisk them up and put them in an ice cube tray. Once they freeze you can remove them and store them in a freezer bag until you’re ready to use them.
Photo Credit: CK Worley |
Photo Credit: CK Worley |
Happy Easter!