Sweet meringue based cookie sandwiched between a creamy ganache.

Preheat oven to 300 ° F (150 ° C).
Blitz the almonds and icing sugar in the food processor.
Sift the mixture together twice.
Whisk egg whites until fluffy then add caster sugar slowly, continue whisking until stiff and glossy.
If you choose to add food coloring add it now.
Gently fold almond and icing sugar into the meringue mixture with a spatula in thirds until incorporated.
Fold until the ribbon stage is reached.
Line two trays with parchment.
Spoon mixture into piping bag fitted with a 1 cm nozzle. Pipe 2cm circles onto the tray (you can place this stencil below the parchment to pipe even circles).
Drop the tray onto the counter top a few times to eliminate any air bubbles.
Allow the macarons to rest for 25 - 35 mins or until a skin forms.
Bake in the oven for 12-15 mins.
Leave to cool completely, then remove from the tray.
Sandwich two cookies with your choice of filling.
To prepare the pistachio ganache:
In a bowl, place the chocolate and paste.
Heat the cream and pour it on top. Refrigerate until set.

Macarons

Brioche