The pistachio macaron recipe is one of our most popular recipes on this site, so we have put together an article that will help you learn everything there is about making them.
Sieve the almond meal and powdered sugar together in a medium bowl.
Get rid of any large almond meal chunks that may still be in the sieve.
Add the egg whites to a sizable, clean basin, and beat with an electric mixer until frothy.
While beating until stiff peaks, gradually add the sugar.
In two additions, fold the meringue with the sieved almond meal and powdered sugar, scraping the bowl's sides and bottom as you go.
Continue until you see the lines that occur when the batter returns to the bowl starting to gradually vanish.
Transfer to a piping bag with a round tip, and then create 1.5 inch circles using the piping bag.
Allow to cure for 1-2 hours, or until matte and dry surface.
Bake for 13 to 15 minutes at 140°C in a preheated oven (I find that it's generally done at 13 but make sure to check! When your macarons wiggle, they shouldn't move; that indicates they're done.)
Take out of the oven, then let cool.
BUTTERCREAM PISTACHIO
Pistachios and sugar should be combined in a food processor and processed into a paste (this will take some time)
Using an electric mixer or stand mixer, combine the butter and cream cheese and beat until frothy.
Blend in the pistachio paste after adding it.
Move into a piping bag with a circular tip.
Match macaron shells of the same size together. On the flat side of one shell, pipe a generous amount of buttercream.
Place in the refrigerator for a day to mature in order to develop a richer flavour and chewier texture.