Pistachio Macarons (Print Version)

# Ingredients:

→ Pistachio Macaron Shells

01 - 100 grams egg whites
02 - 100 grams granulated sugar
03 - 72 grams almond flour
04 - 28 grams pistachio flour
05 - 90 grams powdered sugar
06 - A few drops of green food coloring

→ Pistachio Cream Cheese Filling

07 - 56 grams cream cheese, softened
08 - 28 grams butter, softened
09 - 125 grams powdered sugar, sifted
10 - 28 grams pistachio flour
11 - 1/2 teaspoon vanilla extract

→ For Assembly

12 - 28 grams ground pistachios
13 - 56 grams white chocolate, melted and slightly cooled

# Instructions:

01 - Prepare a large piping bag fitted with a 1/4" diameter round tip. Line two baking sheets with parchment paper or silicone mat.
02 - Sift powdered sugar, almond flour, and pistachio flour together and set aside.
03 - Place a bowl over a pan with barely simmering water, ensuring the bowl doesn't touch the water. Add sugar and egg whites to the bowl. Whisk until frothy and sugar is completely melted, about 2 minutes. Test by rubbing mixture between fingers - it should feel smooth without sugar granules.
04 - Transfer syrup to a stand mixer. With whisk attachment, start on low for 30 seconds, then increase to medium speed for 1-2 minutes until white and fluffy. Raise to high speed and whisk until stiff peaks form. Look for glossy texture with streaks formed by the whisk.
05 - Pour sifted dry ingredients into the meringue. Add green food coloring if desired. Fold gently in a J-motion until batter reaches proper consistency - it should flow like lava and form a figure 8 without breaking when lifted with spatula. When batter falls off spatula slowly but continuously, it's ready.
06 - Transfer batter to piping bag. Pipe directly perpendicular to the baking sheet, applying gentle pressure for about 3 seconds before pulling up with a slight twist. Bang trays against counter several times to release air bubbles. Use a toothpick to pop any visible bubbles on the surface.
07 - Allow shells to rest 20-40 minutes depending on humidity. They're ready to bake when the surface feels dry to a gentle touch.
08 - Preheat oven to 300°F (150°C). Bake one tray at a time for 5 minutes, rotate, bake 5 more minutes, rotate again, and continue baking for a total of 15-20 minutes. Macarons are done when they have a deeper color, formed feet, and don't feel jiggly when gently touched.
09 - Beat butter and cream cheese at medium speed for 1 minute. Add sifted powdered sugar and mix on low to combine. Add pistachio flour and vanilla. Cream for another minute until fluffy. Transfer to piping bag.
10 - Pipe about 1 teaspoon of filling onto each bottom shell and sandwich with another shell. Drizzle with melted white chocolate and sprinkle with ground pistachios to finish.

# Notes:

01 - Pistachio flour can be made by finely grinding shelled pistachios in a food processor until they reach a flour-like consistency.
02 - Macarons should be stored in an airtight container in the refrigerator and brought to room temperature before serving.

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