Prepare the Macaron Shells

Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip.

Sift almond flour, powdered sugar, and ground pistachios together twice. Set aside.

Clean your mixing bowl and whisk with vinegar or lemon juice to remove grease.

Whip egg whites on medium speed until foamy.

Gradually add granulated sugar and salt. Increase speed to medium-high and whip to stiff, glossy peaks.

Add food coloring if using.

Gently fold dry ingredients into the meringue using the macaronage method.

Stop folding when batter flows like lava and ribbons disappear in 10–15 seconds.

Pipe 1½-inch circles onto prepared trays.

Tap trays firmly to release air bubbles.

Rest macarons 30–45 minutes, until tops are dry to the touch.

Bake at 300°F (150°C) for 14–16 minutes, rotating halfway if needed.

Cool completely before removing shells from trays.

Make the Pistachio Ganache

Place chopped white chocolate in a heatproof bowl.

Heat cream until just simmering—do not boil.

Pour hot cream over chocolate and let sit 2 minutes.

Stir gently until smooth.

Mix in pistachio paste and vanilla extract.

Chill 20–30 minutes, until thick but pipeable.

Assemble the Macarons

Pair shells by size.

Pipe a small amount of pistachio ganache onto one shell.

Gently sandwich with a second shell.

Refrigerate assembled macarons for 24 hours for best texture.

Bring to room temperature before serving.