Pistachio Meringue Sandwich-Macaron Cookies

Ingredients:
1 cup of almond flour
1/4 cup of pistachio flour
250 gr. powder sugar
3 large wgg whites
For filling:
400 ml. whipping cream
100 gr. pistachio paste 
+ sugar (optional)


Prepare two baking sheets with parchment or silpats and set aside.
Preheat oven to 180°.
Add half of the powdered sugar, whole almonds or almond meal, and pistachios to a food processor and process to a fine, even powder. (I recommend processing even if using almond meal as I often find it not finely ground enough.) When done, sift the contents of the processor bowl into a large mixing bowl to remove any last lumps. If there is only a small amount of larger particles left in the strainer, I just throw it out; however, if there is a significant quantity, i.e. more than 1-2 tablespoons, return all ingredients back to the processer and continue to grind to a finer texture. 

Add the egg whites with remaining powdered sugar the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until frothy. Turn the mixer speed to high and continue beating until the meringue holds stiff peaks.


Add one half of the meringue to the mixing bowl containing the almond/sugar/pistachio mixture and fold in using a silicon spatula. Add the remaining meringue and continue to fold until the batter looks like flowing lava. It will be thick but should still spread. 


Add the batter to a pastry bag fitted with a tip or a gallon sized plastic bag with the corner snipped off. Pipe out circles of batter on the prepared baking sheets approximately 1.5” wide in diameter. Allow some distance between the piped circles for spreading. When finished piping, rap the baking sheets on the counter firmly to allow any air bubbles to settle. Sprinkle chopped pistachios on half of the shells, if a topping is desired. 
Set the pans aside for 2 hrs to allow the macarons to dry and a skin to form on top. Test by gently poking with your finger. The macarons will be ready when dry to the touch and your finger only leaves a slight impression. 

Bake for 15 minutes to 180°.

For filling: whis the cream until puffy and add pistachio paste.

Mix well and add sugar if you want.

With another pastry bag fill the cookies with pistachio cream and cover with another shell.
Let them cool in the fridge or let them coagulate at room temperature before serving =)