Pistachio Macarons

Grind the pistachios in a food processor until very fine. Then place the chocolate with the cream and pistachios in a microwave-safe bowl to melt the chocolate, or use a double boiler to obtain a smooth creamy mixture. Let the mixture cool to room temperature.

Sift the almonds with the powdered sugar twice. Then beat the egg whites; when foamy, begin adding the granulated sugar in batches, add a little green food coloring, and beat until the egg mixture thickens.

Fold the egg mixture over the sifted almond mixture, turning from the bottom up until well combined.

Place the macaron mixture in a piping bag. Line a baking tray with parchment paper and begin forming the macarons, trying as much as possible to make the shapes uniform in size. Tap the tray on the table three times to release air bubbles from the shells, then remove bubbles with a small wooden skewer, and let the macarons sit until their surface is completely dry.

Then place the tray in a hot oven at 150°C for only 7 to 10 minutes.

When the macarons have completely cooled, fill them with ganache and pistachios.

Note: Do not use the oven fan to avoid burning the macarons.

For the chocolate macaron recipe as well, click the link: How to make chocolate macarons