In a food processor, I pulse ¾ cup dry-roasted pistachios 5–6 times until finely ground but still dry, avoiding a paste. I sift through a fine mesh sieve, reprocessing larger pieces once or twice until similar to almond flour. This creates the base for nutty macaron shells.

I sift ¼ cup almond flour, 1 cup powdered sugar, and the pistachio flour together into a bowl. In another bowl, I beat 2 egg whites with ¼ tsp cream of tartar using an electric mixer until soft peaks form. I gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form. I gently fold the dry ingredients into the meringue in thirds, mixing until the batter flows like lava for smooth French pistachio cookies.

I transfer the batter to a piping bag with a round tip. On a baking sheet lined with a silicone mat, I pipe 1.5-inch circles, spacing 1 inch apart. I tap the tray to release air bubbles and let the shells rest for 30–45 minutes until a skin forms, ensuring perfect nutty macaron shells.

I preheat the oven to 300°F (150°C). I bake the shells for 15–18 minutes, rotating halfway, until set but not browned. I let them cool completely on the tray before removing for these creamy pistachio treats.

In a bowl, I beat 4 oz cream cheese, ¼ cup ground pistachios, ½ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy, creating a rich filling for these delicate pistachio sweets.

I pair similar-sized shells and pipe a small dollop of filling onto one shell, sandwiching with another. For decoration, I drizzle melted white chocolate and sprinkle chopped pistachios over the top, enhancing these French pistachio cookies.

I let the macarons mature in the fridge for 24 hours for optimal flavor, then serve at room temperature, enjoying the crisp, creamy goodness of these nutty macaron shells.