Macarons

Ingredients

For the Pistachio Shells

• 3 ½ oz powdered sugar
• ½ oz pistachios, shelled
• 2 oz almond flour
• 2 large egg whites, room temperature
• 1 ¾ oz granulated sugar
• 1 pinch cream of tartar
• 1 pinch yellow gel food coloring
• 1/2 pinch green gel food coloring

For the Pistachio Buttercream

• 4 oz butter
• 8 oz powdered sugar
• 2 tbsp milk
• ½ tsp vanilla
• 1 tsp almond extract
• 2 oz pistachios, shelled

Directions

1. Place a silicone baking mat with macaron circles on a baking sheet. (Alternatively, you could draw your macaron circles on your parchment paper). Place parchment paper over the silicon mat.
2. Place oven rack in the lower half of the oven, but not all the way to the bottom.
3. Preheat oven to 300°F.
4. Add 3 ½ oz powdered sugar, ½ oz pistachios, and almond flour to the bowl of a food processor. Process the ingredients for about 90 seconds so that the mixture is super fine. Sieve the flour and sugar mixture three times and discard leftover bits of pistachios..
5. In the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar and begin to beat on medium-high until it begins to foam. Once it starts to get foamy, begin to slowly sprinkle the granulated sugar into the egg whites until it’s all been incorporated. Increase the speed to high to whip the meringue into stiff peaks, but do not over beat.
6. Add food coloring to the meringue and mix to combine.
   Once the meringue is done, add one-third of the sifted flour mixture to the meringue and fold with a spatula. Do this step very carefully and slowly, cutting the mixture down the middle and swooping around. Once it’s incorporated, add a second-third and gently fold in. Then, add the final third of the sifted flour mixture. Mix just until it’s incorporated. Do not over mix. The consistency should be like slow-moving lava.
7. Transfer batter to a piping bag fitted with a smooth, ½ inch round tip. Holding the bag in two hands directly over the parchment, pipe a small amount of batter into the first circle stencil. Stop pipping right as the batter reaches the edge of the inner circle of the silicone mats. The batter will spread so don’t add too much. Move on to the other circles until all the batter is gone.
8. After you’ve piped all the circles, drop the baking sheets on the counter a couple times to release air bubbles.
9. Let them sit to dry out until the tops are smooth to the touch, about 30-40 minutes. They are done when you rub your finger over the top and your finger doesn’t stick.
10. Bake macarons in preheated oven for 14-16 minutes. Remove from oven and let them cool for 5 minutes before transferring to a wire rack to finish cooling.
11. While the macarons shells cool, add the remaining 2 oz of pistachios to a food processor and process until super fine. Set aside.
12. Add softened butter to the bowl of a stand mixer with a paddle attachment and cream for 3-4 minutes.
13. Add the vanilla extract and almond extract and mix to combine.
14. Slowly begin alternating the remaining 8 oz of powdered sugar, powdered pistachios, and milk while mixing on medium speed. Once combined, increase to high speed and whip for 3-4 minutes.
15. Add the buttercream to a piping bag fit with a ½ inch round tip.
16. Lay half of the macarons flat side up on a baking sheet.
17. Pipe a small circle of buttercream in the center of one shell. Top with the other shell and gently press just enough to push the filling out to the edges. Do this for all the macaron shells until done. Enjoy!