1. Set bowl of egg whites, uncovered, in an open area 24 to 48 hours before you plan to bake.
2. Crush pistachios and almonds (mortar and pestle optional), until you have 1 cup of each.
3. Whip egg whites until hard peaks form (approx. 10 min), then start to add dry ingredients. Fighting will undoubtedly ensue.
4. Pipe batter into 1" circles, bake. If your batter doesn't puff up and create little "feet", return to step 1.
Many hours last week were spent baking these fancy little pistachio macaroons, having an obscene binge eating session, then plotting a diet scheme that even Rachel Zoe would have trouble following in attempt to repent.
I don't know if it's more ridiculous that we (and by "we", I mean "Adam") ground pistachios by hand ("You don't need a food processor - how do you think they've been making macaroons in France for hundreds of years?"), or that I made a stop-motion video of it.