Directions

1. 1. Preheat the oven to 275°F/140 o C/gas 1.
2. 2. Butter two cookie sheets.
3. 3. Sift the flour into a medium bowl.
4. 4. Stir in the walnuts.
5. 5. Beat the egg whites and salt in a large bowl until frothy.
6. 6. Beat in the sugar, beating until stiff peaks form.
7. 7. Fold in the dry ingredients.
8. 8. Fit a pastry bag with a 3/4 -inch (2-cm) plain tip. Fill the pastry bag, twist the opening tightly closed, and squeeze out mounds the size of walnuts spacing them 1 inch (2.5 cm) apart on the sheets.
9. 9. Bake for 20-25 minutes, or until the cookies are set and lightly browned.
10. 10. Transfer the macaroons to racks and let cool completely.
11. 11. Filling: Melt the chocolate with the cream in a double boiler over barely simmering water.
12. 12. Stir in the brandy.
13. 13. Plunge the pan into a bowl of ice water and stir until the mixture has cooled.
14. 14. With mixer at high speed, beat until creamy.
15. 15. Stick the macaroons together in pairs with the filling. Roll in the pistachios.