Pistachio Macaroons

• 1 cup confectioners' sugar
• 1/2 cup unsalted peeled pistachios (preferably Sicilian), chopped
• 1/4 teaspoon ground cardamom
• 2 large egg whites, at room temperature
• Pinch of salt
• 2 tablespoons granulated sugar
• 2 to 3 drops green food coloring (optional)
• Edible glitter, for dusting (optional)
• Seedless raspberry preserves, for filling

1. Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
2. Fit a pastry bag with a 1/2-inch round tip.
3. Combine the confectioners' sugar and pistachios in a food processor and grind until powdery.
4. Sift through a fine-mesh sieve into a bowl and whisk in the cardamom.
5. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy.
6. Add the granulated sugar and beat until soft peaks form, 2 to 3 minutes.
7. Add the food coloring and continue beating until stiff peaks form, about 1 to 2 more minutes.
8. Fold in one-third of the nut mixture with a rubber spatula, then fold in the rest until just combined.
9. Fold the batter a few more times until it slowly drips off the spatula (it will still be thick).
10. Transfer the batter to the pastry bag.
11. Pipe about fifteen 1 1/2-inch circles onto each prepared baking sheet.
12. Tap the baking sheets against the counter to release any air bubbles; let stand at room temperature until shiny and dry, about 15 minutes.
13. Bake 1 baking sheet at a time until the macaroons are slightly crisp and the bottoms release from the parchment, rotating the pan halfway through, 16 to 20 minutes.
14. Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely.
15. Lightly dust the macaroons with edible glitter.
16. Sandwich with preserves.
17. Photograph by Johnny Miller

sugar, pistachios, ground cardamom, egg whites, salt, sugar, coloring, glitter, raspberry preserves

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pistachio-macaroons-recipe.html (may not work)