Pistachio Macarons

Instructions

1. Line two baking sheets with parchment paper and prepare a piping bag with a round tip. Sift together the almond flour and powdered sugar in a large bowl.

2. In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar and continue to whip until stiff peaks form.

3. Gently fold the almond flour and powdered sugar mixture into the meringue using a spatula. Add vanilla extract and green food coloring, mixing until smooth and shiny.

4. Transfer the batter into the piping bag. Pipe small rounds onto the lined baking sheets, leaving space between each. Sprinkle chopped pistachios on top of half of the macarons.

5. Let the piped macarons sit at room temperature for about 30 minutes to form a skin. Preheat oven to 300°F (150°C).

6. Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through. Let cool completely on the baking sheets before removing.

7. Match similar-sized macaron shells and sandwich them with your favorite filling, such as pistachio buttercream or ganache. Store filled macarons in an airtight container in the fridge for 24 hours before serving.