Pistachio French Macarons

French Macarons with Pistachio Buttercream filling

1 cup powdered sugar

3/4 cup almond flour

2 egg whites, room tempature

1/4 cup granulated sugar

Food coloring

In a medium bowl, siff powdered sugar and almond flour. Set aside.

In a stand mixer, fitted with wisk attachment, whisk egg whites until frowthy. Add granulated sugar and continue to wisk until soft peaks form. Add food coloring and continue to wisk until stiff peaks form, about 3 minutes.

Fold powdered sugar/almond flour into egg whites until it resembles lava, about 50 strokes.

Place batter into a piping bag and pipe 1 inch circles onto baking tray lined with parchment paper. Bang tray to release any air bubbles. Using a toothpick, smooth any bubbles. Let shells sit for 30 minutes, or until shells creat film. You should be able to lightly touch shells without any batter sticking to your finger. Bake at 300° for 15-18 minutes.

Ingredients:

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/3 cup pistachios, ground

3 Tbsp milk

In a stand mixer, fitted with paddle attachment, whip butter. Slowly add powdered sugar. Add pistactios and milk. Whip until well combined. More milk can be added if mixture is too thick. Place buttercream in piping bag.

Pipe buttercream onto one macaron, sandwich together with macaron of smilar size.