Egg in a Nest - Gluten Free Easter Treats

Photo Credit: CK Worley

They are fun to make and simpler than they look. I created this recipe by using a Martha  Stewart base recipe and changing it up.

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

Place the meringue into a large sandwich bag, then cut the tip off one corner.

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

Bake for an hour and 20 minutes until they get hard enough to move off the cookie sheet easily.

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

Now take a little meringue egg and dip the bottom into the melted chocolate and then roll that into the ground pistachios.

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

Why the sugar? It helps keep the proteins in the yolk from breaking down. Just remember when you use them for baking that you’ve added a little sugar.

Photo Credit: CK Worley

 Happy Easter!