Prep Time: 2 hours
egg whites granulated sugar almond flour pistachio flour powdered sugar green food coloring
Cook Time: 40 Min
Start with dry roasted pistachios. Place the pistachios in a food processor and pulse until it starts to become ground. Stop once the mixture is still dry. Sift the ground pistachios, and set the bigger pieces aside.
Sift the ground pistachios; and repeat the pulsing process with the remaining big pieces.
Don’t be intimidated by the pistachio flour, simply add it to the whipped meringue with the almond flour and powdered sugar. And fold as you normally would.
It's important to figure out your own oven to know what temperature is best to bake macarons and for how long.
Beat the butter and cream cheese for about 1 minute. With the mixer off, add sifted powdered sugar, and combine. Add pistachio flour and vanilla. Cream until creamy and fluffy.
Pipe the filling on each bottom shell. Top with the other shell. I drizzled melted white chocolate over the macaron shells, and then topped them with ground pistachios.