Pistachio Macaroon Sponge

Procedure

1. Draw circles of the desired size on the paper, using cake pans or other round objects as guides. Turn the sheets over so the marks are on the bottom but visible through the paper.
2. Soften the almond paste with the heavy cream. Heat the mixture to 105°F(40°C).
3. Mix in the pistachio paste.
4. Whip the egg whites to soft peaks. A