Chocolate and Pistachio Crisps

Flavor: Sweet; Technique: Baking; Time: 20 minutes; Difficulty: Normal.

Chocolate and Pistachio Crisps Cooking Steps

Shell and chop the pistachios.

Put all ingredients except pistachios into a small bowl. Melt and stir until well combined.

Mix in the pistachios until they are fully coated with the chocolate sauce.

Put egg white and caster sugar into a clean, oil-free bowl.

Whisk over hot water until the egg white has small, delicate bubbles. Do not over-whisk (too many bubbles will form on the surface).

Pour in the melted butter.

Mix in the sifted cake flour and cocoa powder.

Stir until there are no lumps (the amount of flour may vary depending on the water absorption of the flour. If the batter is too thick, reduce the amount of flour by 1-2g, and if it is too thin, add 1-2g of flour).

Transfer the batter to a piping bag (a round nozzle will make the crisps more circular).

Line a baking sheet with parchment paper and pipe the batter into small circles with space in between.

Preheat the oven to 150 degrees Celsius. Bake the crisps on the middle rack for 1-2 minutes until the batter spreads out. If you want the crisps to be thinner, gently shake the baking sheet.

Place the pistachios on top of the crisps. Bake for another 13-15 minutes (time and temperature are for reference only).

Cool and store in an airtight container.

These crisps made with pistachios are really delicious, with a crispy texture and a slightly salty aftertaste.

Take advantage of this beautiful sunshine and take a few more pictures.

May the epidemic end soon so that I can go out and enjoy the sun.

As long as there is still a grain of rice, do not crowd in public places; as long as there is still a green onion, do not rush to the market; as long as there is still a piece of meat, do not show up in the supermarket; as long as there is still a breath, stay at home and hold the fort.