Pistachio and Rosewater Macarons

Ingredients:

For the shells:

• 1 1/2 cups (190g) almond flour
• 1 1/2 cups (200g) confectioners' sugar
• 3 large egg whites
• 1/2 cup (120ml) granulated sugar
• Food coloring (pistachio green)

For the pistachio buttercream:

• 1 cup (200g) unsalted butter, softened
• 2 cups (400g) confectioners' sugar
• 1/4 cup (30g) ground pistachios

Instructions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

To make the shells:

1. In a medium bowl, sift together almond flour and confectioners' sugar.
2. In a large mixing bowl, whip egg whites until they become frothy. Add granulated sugar gradually and continue whipping until stiff peaks form.
3. Add sifted almond flour mixture to the egg mixture and mix until well combined.
4. Add a few drops of food coloring to tint the shells pistachio green.

To assemble the macarons:

1. Transfer the shell batter to a piping bag fitted with a round tip.
2. Pipe small, round circles onto the prepared baking sheet.
3. Tap the baking sheet gently to remove any air bubbles from the shells.

To make the pistachio buttercream:

1. In a medium bowl, whip softened butter until light and fluffy.
2. Gradually add confectioners' sugar, whipping until smooth and creamy.
3. Stir in ground pistachios.

Tips:

• Make sure to sift the almond flour mixture to ensure even mixing.
• Pipe small, round circles for uniform shells.
• Tap the baking sheet gently to remove air bubbles from the shells.
• Fill the macarons with a generous dollop of pistachio buttercream for the perfect balance of flavors.

Note: This recipe is a combination of #14 Crepes Suzette and #62 Peanut butter cookies. The shells are inspired by the delicate French meringue-based confection, while the filling takes cues from the rich flavor of peanut butter cookies.