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1
Preheat oven to 300 F. Line 3 baking sheets with parchment paper; set aside.
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2
In a bowl add egg whites and caster sugar. With an electric mixer, beat until the mixture is stiff enough to turn the bowl upside down without it falling out. Add food coloring and beat for about 20 seconds.
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3
In a small bowl, add powdered sugar, pistachio meal and salt. Sift together twice and discard any lumps. With a rubber spatula, fold the sugar mixture into the egg mixture, folding it about 40 - 50 times. The mixture should be smooth, very viscous and not runny.
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4
Transfer the batter into a piping bag with a round tip or use a zip lock bag and snip the corner off. In a 45 degree angle, pipe the batter in circles onto the prepared baking sheets, making each about the size of a half dollar.
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5
Bang the baking sheets on the counter to remove any air bubbles. (This is very important to do, it prevents the cookie from cracking.)
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6
Place one baking sheet at a time into the oven. Bake for 12 - 15 minutes, rotating the pan halfway through. Bake until lightly golden on the bottom. Remove pan from oven. Let them cool on the baking sheet. Repeat baking the others, baking a single sheet at a time.
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7
For the cherry buttercream filling:
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8
In a large bowl, beat together butter, powdered sugar and cherry extract. Beat until light and fluffy. Add green food coloring and beat until well incorporated.
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9
Pipe or spoon frosting onto the bottom of one cookie and top with another cookie. Do the same with remaining cookies.
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10
Refrigerate for 24 hours and bring to room temperature before serving.
