Pistachio Macaroons

Directions

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