1/3 C or 3 oz pistachios
3/4 c confectioner's sugar
2 large egg whites
1 tbsp sugar
1/4 c or 2 oz pistachios
1 2/3 c confectioners sugar
1/2 c unsalted butter, softened
2 baking sheets lined with wax or parchment paper
Preheat oven to 350 F.
Grind pistachios in food processor with confectioners sugar until fine as dust. Whisk eg whites until fairly stiff but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistiachio-sugar dust, and combine gently. Pipe small rounds onto pined baking sheet using a pain 1/2 inch nozzle. Let them sit for 10 minutes to form a skin. Then put in oven and cook for 10-12 minutes, they should be set, but not dried out.
Remove from the oven and let cool, still on their sheets, while you get on with the filling. Grind the nuts and confectioners' sugar in the processor, then cream the butter and continue creaming as you add the nut dust. Make sure it is well combined, then sandwich the macaroons together.