1-First Step: Prepare your workstation by sifting powdered sugar and ground pistachios together to ensure a fine, lump-free base. Separate egg whites and let them reach room temperature.

2-Second Step: Whip egg whites at medium speed until foamy, gradually adding granulated sugar until stiff peaks form. For vegan adaptation, whisk aquafaba in the same manner.

3-Third Step: Gently fold the sifted dry ingredients into the meringue using a spatula with a careful folding technique to maintain airiness.

4-Fourth Step: Add green food coloring if desired to enhance the pistachio hue.

5-Fifth Step: Pipe the batter onto a baking sheet lined with parchment paper, making uniform rounds. Tap the tray to release air bubbles.

6-Sixth Step: Let the piped macarons rest at room temperature for 30-60 minutes to develop a skin; this is crucial for the texture.

7-Seventh Step: Preheat oven to 150°C (300°F). Bake macarons for 15-18 minutes, rotating halfway through for even bake.

8-Final Step: Cool completely before removing from parchment. Fill with pistachio buttercream or preferred filling. Store as per dietary preferences or serve immediately.

9-Preheat oven: Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper, Teflon sheet, or a silicone mat. Sift almond flour, pistachio flour, and powdered sugar together twice. Whip egg whites, granulated sugar, cream of tartar, and salt on medium speed until soft peaks form (about 30-40 minutes on speed 4 using a stand mixer). Add a drop of green gel food coloring and continue whipping until stiff peaks form.

10-Sift dry ingredients and fold: Sift dry ingredients again into the meringue and fold gently with a silicone spatula until the batter flows like lava, able to draw a figure eight. Transfer batter to a piping bag fitted with a round tip, pipe 1.5-inch rounds about an inch apart onto prepared baking sheets, tap sheets to remove air bubbles, and use a toothpick to pop large bubbles if necessary. Let macarons rest at room temperature for 15 minutes before baking, then bake one sheet at a time on the middle rack for 15-18 minutes. Macarons are done when they are firm and do not wobble when lightly touched; cool completely before removing.

11-Making the Pistachio Creme Filling: To make the filling, combine sugar and water in a saucepan and boil until syrup reaches 250°F (120°C). Beat egg yolks until doubled in size and pale, then slowly pour hot syrup into egg yolks while the mixer runs on low speed. Increase speed to medium-high and beat until cooled to 104°F (40°C), then mix in butter, pistachio paste, and food coloring if desired until smooth and creamy. Transfer to a pastry bag.

12-Assembling the Macarons: Pair shells by size, placing the bottom shell upside down, pipe filling onto it, and sandwich with the top shell, pressing lightly. Store filled macarons in an airtight container in the fridge for at least 24 hours to mature, then bring to room temperature about 30 minutes before serving. For more dessert ideas, try our no-churn vanilla ice cream recipe as a perfect pairing.