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0.25 c (60 g) Butter
0.75 c + 2 Tbsp (200 ml) Water
0.25 tsp (1 g) Salt
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0.3 c (40 g) Pistachios
0.3 c (40 g) Flour
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2 Eggs
=In a food processor, pulverize the pistachios with the flour.
Place the butter, water, and salt in a saucepot over high heat. When the water boils, whisk the nut and flour mixture into it. Lower heat to medium and continue whisking for 1 minute. Transfer the mixture to a bowl and whisk in the eggs, one at a time.
In 6 buttered and floured non-stick muffin pans fill 2/3 way up. Bake 15 minutes @ 400F, then 12 minutes @ 350F. Remove popovers from pan, brush with egg whites, sprinkle generously with pistachios, bake 6-8 minutes longer.
0.75 c + 2 Tbsp (200 ml) Water
0.25 tsp (1 g) Salt
-
0.3 c (40 g) Pistachios
0.3 c (40 g) Flour
-
2 Eggs
=In a food processor, pulverize the pistachios with the flour.
Place the butter, water, and salt in a saucepot over high heat. When the water boils, whisk the nut and flour mixture into it. Lower heat to medium and continue whisking for 1 minute. Transfer the mixture to a bowl and whisk in the eggs, one at a time.
In 6 buttered and floured non-stick muffin pans fill 2/3 way up. Bake 15 minutes @ 400F, then 12 minutes @ 350F. Remove popovers from pan, brush with egg whites, sprinkle generously with pistachios, bake 6-8 minutes longer.
