-Place the dry ingredients into a food processor and blitz for a couple seconds. Sift into a bowl.
Put the egg whites and granulated sugar into a mixing bowl. Place over steaming water, and whisk continuously till when you dip your fingers into mixture, it is warm if not hot, and you no longer feel the sugar.
Take off heat and whisk till stiff peaks. Add green food coloring. Add in the dry ingredients and fold till combined. Then continue to fold till the mixture falls like a ribbon off the spatula or you can do a figure 8 shape without it breaking. Place in piping bag and pipe circles on lined baking tray.
Firmly tap tray on counter to get rid of air bubbles.
Place somewhere dry for about an hour till when you touch the surface it is dried. Can place in front of a fan.
Bake at 160C/325F for 8 minutes, then open oven and carefully rotate and bake for another 8 minutes or until when you touch the top of shell, it doesn't wiggle.
Pistache filling:
Bring sugar and water to boil and bring to 118C. While heating, whisk egg yolks to ribbon stage in another bowl. When temp is reached, pour sugar into the egg yolks and whisk till light and fluffy. Add the softened butter and whisk till combined. Then add the pistachio cream. If using add the green food coloring, and you can also add a dash of almond or vanilla extract.
Raspberry filling:
Smash raspberries and bring to boil for 4 minutes. Add the sugar and lemon and boil for a further 4 minutes (to be extra sure, it should reach the temp of 103C/218F)
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