Preheat oven to 160°C and line a large baking tray with paper. Set aside.
Place egg whites and lemon juice into TM bowl and whip 3 min/37°C/ Butterfly/speed 3/MC off.
Add honey and sugar through hole in lid while you whip 5 min/60°C/Butterfly/speed 3/MC off.
Remove meringue from TM bowl and set aside.
Without cleaning bowl, add almonds, 20g pistachios, salt flakes and extract. Mill 10 sec/speed 10.
Add 1/2 of the meringue back into TM bowl and mix 20 sec/Interval.
Finish folding in meringue with silicone spatula making sure you get all of the milled mixture from around the base of the blades.
Allow the mixture to sit in the bowl for 5 minutes while you prepare the coatings.
Roughly chop 150g pistachios.
Prepare two dishes, chopped pistachios in one and sieved icing sugar in the other.
Dollop a tablespoon of the mixture into the pistachios and roll or toss into an oval/ round shape. Transfer to the icing sugar and dust generously. Place onto the prepared tray and repeat with all of the mix. This is quite laborious, but all is forgiven in the baking, so don't be too precious about what they look like.
Bake 15-20 minutes or until just golden and fragrant. They should be pale, not dark in colour.
Keep in airtight container out of the fridge until use.