Sift the almonds flour, cardamom powder and icing sugar together. Keep aside. Now whisk the egg whites, add the cream of tartar and whisk to form a foam.
Slowly add the Castor sugar into the above while whisking till it forms stiff peaks like meringue. Now fold the almond flour icing sugar mixture in 3 parts into the egg white mixture. Add the vanilla extract.
Add the food colour into the mixture. Pour the mixture into piping bag.
had lined the baking tray with butter paper. I also made markings of circles using smallest round cookie cutter. Then I piped tiny dollops of mixture into the cavities of each circle.
Tap the tray containing the mat. Let it sit for 1 hour till there is an outer coat formed. Preheat the oven or microwave oven (convection mode) to 160 degree Celsius and bake these for 14-16 minutes. Let it cool down and the remove the shells.
For the filling, take the chocolate chips, 1/4 th cup of cream in a bowl. Melt this using double boiler method or microwave.
Add CARDAMOM powder & saffron powder to the melted chocolate cream mix. Whisk nicely and let it cool down a bit.
Whisk the 1/2 cup of cream left until soft peaks consistency is arrived.Now mix the chocolate mix into the whipped cream, whip again till smooth and the pour this into a piping bag, pipe a dollop of the filling on each she'll, cover with another. Decorate with some chopped pistachios on top and serve.
