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