Let's Make Pistachio Macarons! 

recipe details
pistachio paste
equipment: food processor
ingredients:
2 cups pistachios, shelled and unsalted
1.5 tablespoons honey
roast pistachios for 8 minutes at 350 degrees then transfer to food processor any blend for 25-30 minutes until smooth.
pistachio buttercream
equipment: stand mixer with paddle attachment
ingredients:
¾ cup unsalted butter at room temperature
3 tablespoon pistachio paste
3 cups powdered sugar
1.5 teaspoons vanilla extract
1.5 tablespoons milk
beat butter for 30 seconds to loosen, add pistachio paste and beat until combined. Sift half of powdered sugar and beat on medium low until incorporated. Add remaining powdered sugar and mix until combined. Add vanilla extract and mil and beat until light and fluffy.
macarons
equipment
stand mixer with whisk attachment
scale
ingredients:
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
gel food coloring
1 tsp vanilla bean paste
combine the almond meal and powdered sugar together and sift mixture twice. In the bowl of a stand mixer with whisk attachment, whip egg whites on medium speed until foamy. slowly add sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add gel food color a few drops at a time, until the desired color is reached. Add vanilla and mix. Continue to whip until the meringue forms stiff peaks.
Add half of the ground almond and powdered sugar mixture, and fold into the meringue. Add remaining ground almond mixture, and mix to combine. Continuously check the consistency of the batter it should flow like lava when you lift the spatula, and you should be able to draw a figure 8 with it.
Add meringue to piping bag and pipe macarons evenly. Allow to dry for about 30 minutes until shell is formed on the surface.
Bake for 18 minutes at 280 (everyone's oven is a little different so test it out)
Let cool and remove from baking sheet!