Pistachio macarons

These Pistachio Macarons are elaborate treats that are created using the Swiss meringue technique, which simplifies the recipe and removes some of the factors that make macarons so challenging. This method produces a very stable meringue, which makes the macaronage process more lenient. By following these six indispensable macaron rules and the Swiss method, you'll be able to guarantee perfect macarons every time!

WHY YOU'LL ADORE THESE MACARONS...

Taste of Pistachio-ness: These macarons have a velvety pistachio flavor that is reminiscent of pistachio gelato. If you're a fan of pistachio gelato, then these macarons will definitely make your taste buds dance with joy!
Swiss Way: The macaron shells are crafted with a robust Swiss meringue base, making them nearly foolproof and easy to make.
Creamy French Buttercream: The recipe uses French buttercream, which is prepared with egg yolks, giving it a custard-like texture. Plus, the recipe calls for 3 egg yolks, so you can use the yolks left over from the macaron shells, avoiding any wasted ingredients.

Equipment

Cookie Sheet (Aluminized Steel Cookie Sheet, Commercial Grade Pure Aluminum Cookie Sheet, Cookie Sheet 13", 15" OR 17"
2-1 Scraper & Spatula 10"
Brush and Spatula Set
4pcs Measuring Cups with Scraper
Mixing Bowls
Carbon Steel Rolling Pin
Whisk (Silicone or Stainless Steel)
Reusable Piping Bag
Parchment Paper

INGREDIENTS

For the macaron shells:

260 g powdered sugar
240 g almond flour
210 g egg whites, about 3
200 g granulated sugar
2 teaspoon vanilla bean paste
2 drop green food gel, optional

For the pistachio French buttercream:

6 egg yolks
24 g + 50 g granulated sugar, divided
3 tablespoon water
226 g unsalted butter, room temp
80 g pistachio paste
2 teaspoon vanilla bean paste
2 drop green food gel, optional

INSTRUCTIONS

For the macaron shells:

Create a macaron template by tracing circles about 2 inches apart on a sheet of parchment paper using a large piping tip or small round cookie cutter around 1 ½" in size. Place this under another piece of parchment paper when ready to pipe the macaron shells.
Sift the almond flour and powdered sugar twice in a medium bowl and set aside.
In a small heat-proof bowl, whisk together the egg whites and granulated sugar. Place the bowl over a small saucepan of simmering water and whisk often until the sugar has dissolved or until the temperature is around 120 degrees F.
Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment and whisk until the mixture reaches soft peaks. Add the vanilla and green food gel at this point.
Continue whisking the meringue until stiff peaks form.
Fold in ⅓ of the dry ingredients, carefully mixing with a rubber spatula by scraping the sides and middle.
Add the remaining dry ingredients and fold gently with the same method until fully incorporated. Spread the batter along the sides of the bowl to deflate it slightly.
Transfer the batter to a piping bag with a small round tip.
Place a macaron template under a piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle.
Remove the template and tap the baking sheet on the counter a few times to release air bubbles. You can also bang the bottom of the sheet with your hand.
After piping the macarons, let them rest for 30-40 minutes until they are dry and not sticky to the touch.
While the macarons are resting, preheat the oven to 300 degrees F.
Bake the macarons for 12-14 minutes.
Allow the macarons to cool completely before peeling them off the parchment paper.

For French buttercream:

In a medium bowl or the bowl of a stand mixer fitted with a whisk attachment, combine egg yolks and 12g of sugar. Whisk on high speed until thick and foamy, which takes about 3 minutes. While doing this, heat the sugar and water.
Boil the sugar syrup and drizzle it slowly into the egg mixture while whisking.
Cool the mixture to room temperature and add butter gradually.
Mix in pistachio paste, vanilla, and green food gel until smooth.