Pistachio Macarons

Instructions

1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. In a medium bowl, sift together almond flour, powdered sugar, and finely ground pistachios. Mix well and set aside.
3. In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
4. Gradually add granulated sugar to the egg whites, beating on high speed until stiff, glossy peaks form. Add a few drops of green food coloring, if using, and gently fold in until color is uniform.
5. Sift the almond flour mixture over the meringue and gently fold in using a spatula until the mixture is smooth and forms a ribbon when the spatula is lifted.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches/4cm) onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets on the counter to release any air bubbles.
7. Let the macarons sit at room temperature for about 30-60 minutes until a skin forms on the surface and they are no longer sticky to the touch.
8. Bake in the preheated oven for 15-18 minutes, rotating the sheets halfway through, until the macarons are firm to the touch but not browned. Let cool completely on the baking sheets.
9. To make the filling, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and continue beating until smooth. Add heavy cream and vanilla extract, and beat until light and fluffy.
10. Pair the macaron shells by size. Pipe or spread a small amount of filling onto the flat side of one shell and sandwich with another shell. Roll the edges in finely chopped pistachios if desired.