Introduction: Pistachio French Macarons

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About: I am a 30 year old stay at home mom. I have always loved baking but I started baking more during my daughter's nap time.

French Macarons with Pistachio Buttercream filling

Step 1: Ingredients

1 cup powdered sugar

3/4 cup almond flour

2 egg whites, room tempature

1/4 cup granulated sugar

Food coloring

Step 2: Making Macaron Shells

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

Step 3: Mixing Egg Whites

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.

Step 4: Fold in Dry Ingredients

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

Step 5: Piping Shells

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.

Step 6: Pistachio Buttercream

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.

Step 7: Assembiling Macarons

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