| • | Put the pistachio nuts in the food processor until ground but not pureed.
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| • | Line 2 cookie sheets with parchment paper and set aside
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| • | In a medium bowl mix the ground pistachio nuts, sugar, and egg whites.
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| • | Refrigerate for about 10 minutes. Drop the batter from a tbsp onto the cookie sheets, leaving 1/2 inch between macaroons.
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| • | Bake in a preheated oven at 345 degree F for 12 to 15 minutes or until light brown.
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| • | Dust with sugar when cool.
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| • | Pistachio Macaroons are ready. |
