Macaron Shells

1. Prep: Line 2-3 baking sheets with a silpat silicone baking mat.  Place a template with 1 ½ inch diameter circles underneath the baking mat as a piping guide.  (I like using these baking mats/template for piping even sized macarons.)
2. Sift together the almond flour and confectioners’ sugar into a large bowl, discarding any large granules remaining in the sieve.  Gently whisk to evenly combine.
3. Add in the first portion of egg whites (55 grams) to the dry ingredients.  Use a rubber spatula and mix together to form a thick paste.  (It may seem like there is not enough liquid to coat all the dry ingredients but there is.  Just keep mixing and a paste will form.)
4. Sugar Syrup: In a small saucepan, add the granulated sugar and water.  Gently stir to combine.  Bring to a boil to create a sugar syrup.  Use a thermometer to closely watch the temperature of the syrup.  
5. Meringue: When the syrup reaches 230°F add the second portion of egg whites (55 grams) to the bowl of a stand mixer.  Use the whisk attachment and begin whisking on a medium to high speed until the whites are frothy. 
6. Once the sugar syrup reaches 244°F carefully pour it into the egg whites in a slow stream along the side of the bowl, with the mixer on low speed.  Avoid hitting the whisk attachment when adding the syrup to prevent it from splattering around the sides of the bowl. 
7. After all the syrup is added, increase the speed to high and whisk for a few minutes, until the egg whites begin to form soft to medium peaks.  At this point, stop the mixer and add in the gel food coloring.  Continue whipping the egg whites for a few minutes until they are thick, glossy and form stiff peaks, scraping down the sides of the bowl to incorporate the color as needed. 
8. Macaronage: Take a large spatula of the whipped meringue and add it into the almond-sugar paste.  Mix well to begin loosening the paste.  Continue adding meringue until the mixture falls off the spatula in a “ribbon” and moves like slow lava; sweep the spatula around the outside of the bowl and then cut through the middle to combine.  The ribbon of batter should smooth itself back into the remaining batter after about 10 seconds.  Be careful to not overmix here!  Go slow and check the batter consistency often!
9. Piping: Transfer batter to a large piping bag fitted with a medium sized round tip.  Use a macaron template to pipe even circles (~1 ½ inches in diameter) along the prepared baking sheets.  Gently but firmly tap the baking sheet on your work surface a few times to release any air bubbles in the piped macarons.  Pop any remaining air bubbles with a toothpick.  Let the piped macarons sit on the counter for 45-60 minutes to dry out and form a skin.  The macarons are ready to bake when they no longer feel sticky.
10. Baking: Preheat the oven to 325°F.  Bake one sheet at a time for 9-12 minutes.  The macarons are done when the tops are set and there is little to no jiggle from the “feet” when lightly touched.  Let macarons cool completely before removing from the baking sheet.

Pistachio French Buttercream

1. Using a whisk attachment, whip the egg yolks in a stand mixer until pale and fluffy.  
2. In a small saucepan, add the granulated sugar and water.  Bring to a boil to create a sugar syrup.  Use a thermometer to closely watch the temperature of the syrup.  
3. Once the syrup reaches 240°F carefully pour it into the egg yolks in a slow stream along the side of the bowl, with the mixer on low speed. After all the syrup is added, increase the speed to medium-high and whip for about 5 minutes, until the mixture has cooled.
4. With the mixer on medium speed, slowly add in the softened butter, about a tablespoon at a time, until all the butter is incorporated.  Scrape down the sides and bottom of the bowl as needed.
5. Add in the pistachio paste and a pinch of salt to the buttercream and mix well.
6. Transfer the buttercream to a piping bag fitted with a small round tip.

Assembly

1. Pipe the pistachio buttercream onto the underside of one macaron.  Top with another macaron and gently press together to adhere.  Repeat with all macarons. 
2. For best results, allow macarons to rest in the fridge overnight.  Then bring to room temperature before enjoying.