SANSRIVAL CHIPS WITH PISTACHIO BUTTERCREAM

Ingredients:

8	pc	MAGNOLIA BROWN EGGS, use egg whites only
1/2	tsp	cream of tartar
1	cup	superfine sugar
2	tbsp	light syrup
1	cup	chopped pistachio nuts

4	pc	MAGNOLIA BROWN EGG, use egg yolk only
3/4	cup	sugar
1/4	cup	water
1	cup	MAGNOLIA GOLD BUTTER
1	cup	chopped pistachio nuts

Procedure:

Preheat oven to 350°F. Grease and flour 2 baking sheets. Set aside.
In a bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and syrup while continually beating until stiff peaks form. Fold in nuts then transfer mixture to a piping bag with a round tip. Pipe mixture into 2” x 1/2” fingers. Bake for 15 minutes. Let cool.
BUTTER CREAM DIP:
1. In a heavy saucepan, combine sugar and water. Boil until mixture becomes syrupy.
2. In another bowl beat egg yolks until lemon in color. Pour syrup into egg yolks while continually beating. Beat until smooth. Set aside and chill for at least 30 minutes.
3. In another bowl, cream butter until light and fluffy. Add egg yolk mixture and continue creaming until smooth. Mix in pistachios. Serve with cooled sansrival chips.

Makes 12 to 15 servings.

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