Ingredients
Preheat the oven at 175C degree. Line a baking sheet with parchment paper and set aside.
Separate egg whites and yolks. In a bowl, mix 50g of sugar with egg yolk.
Beat until mixed and turned into pale colour and creamy. Then add vanilla and keep whisking. Set aside.
In another bowl, combine next 50g of sugar with egg whites and whisk until soft peaks form. Add pinch of salt and gradually add sugar and keep beating until stiff peaks form. Set aside.
This step is important: Slowly fold egg yolk mixture to the egg white (use a spoon and do not beat with electronic mixer). Mix flour with baking powder and sift it 2 times.
Now use a spatula or wooden spoon and slowly fold the sifted flour into the egg mixture.
Transfer the batter into a pastry bag and pipe the batter onto the parchment paper. Sprinkle the batter with powdered sugar.
Bake the cookies for 8 minutes. Sprinkling powdered sugar will cause fine cracks on the pastry.
Meanwhile, prepare the cream: combine heavy whipping ream, powdered sugar, orange zest, Use an electric mixer and beat the mixture until stiff peaks form.
Once cookies bakes and cool down. Fill a pastry bag with with cream and cove one cookie with cream and place other cookie on top of the cream.
Sprinkle chopped or ground pistachio on the cream. Dust with icing sugar or powdered sugar.
