Download my macaron template to print before you get started! This is an optional step. First, you'll want to prepare your pistachio flour. Use a food processor to grind your pistachios up to an ultra-fine, flour-like texture. Or, if you prefer, you can buy your own pistachio flour.
Next, sift your pistachio flour, almond flour, salt, and powdered sugar into a large mixing bowl. Sift these ingredients 2 times. Other than sifting out large pieces, the reason you need to sift it twice is to allow the powdered sugar to properly mix with the flours while also aerating the flour (which will make it easier to mix with the egg whites). Then, in the bowl of your stand mixer, add in the egg whites and mix them on medium speed using the whisk attachment until they appear foamy.
Once the egg whites appear foamy, start to slowly sprinkle in the granulated sugar. Mix them until the egg whites turn white and you can see some lines forming in the surface from the whisk. Now, add in the cream of tartar and whip them until soft, glossy peaks form.
Then, add in the vanilla extract and continue to mix until you have firm, glossy peaks. Usually, this process can take anywhere from 10 to 15 minutes. To test if your meringue is ready, turn off the mixer and remove the whisk attachment. Hold the whisk attachment to see if the meringue is firm enough to hold its shape without appearing curdled, dry, or breaking apart.
Next, add in a very small amount of green food coloring (optional). I prefer to use Americolor food color gel. Use a toothpick to grab 2 drops of green food coloring and then wipe it onto a spatula. Then, use the spatula to gently fold it into your meringue. Next, transfer ⅓ of your flour mixture into the meringue and fold it in.
Once the flour is folded in and combined with the meringue, add in half of the remaining flour mixture and gently fold it in using a circular motion (like a tumble dryer).
Then, add in the rest of the flour mixture and continue to gently fold it in using a circular motion. When you do this, you want to gently move your spatula around the bowl without incorporating too much air into the mixture. While you're folding, occasionally, drag your spatula through the middle and then go back to using a circular motion. Stop folding the mixture once it no longer appears goopy and the batter begins to look stretchy. If you can draw a figure 8 using the batter that's falling off of your spatula, then your batter is ready.
Preheat the oven to 300ºF (149ºC).
Prepare a piping bag with a medium round tip, and fill it with the batter.
Line a baking sheet with parchment paper. PRO TIP: Use a few dollops of batter to 'glue' down the parchment paper to your baking sheet to keep it from moving around.
Then, if you're using my macaron template, place that layer on top of your parchment paper. Finally, add another layer of parchment paper on top of the template. Pipe your batter onto the parchment paper.
Next, gently tap the baking sheet onto the countertop a few times to make sure there are no bubbles on the surface. Then, go in with a toothpick to break up any leftover bubbles. If you skip this step, your macarons may explode in the oven!
(Optional) Sprinkle a pinch of ground-up pistachio pieces on top to garnish the macarons.
Then, set the macarons aside at room temperature to dry. Ultimately, this can take anywhere from 15 minutes to a few hours depending on how humid it is where you are. Macarons are dry and ready to be baked in the oven once you can touch them and a crust or skin has appeared on the macaron.
Bake in the oven at 300ºF (149ºC) for 10 to 15 minutes. Your macarons will be done once you see browning around the edges. If they are not quite baked, then bake them for an additional 1 minute. Ultimately, cooked cookies should pull away from the parchment paper easily without sticking. If they do stick, they were not baked enough. PRO TIP: If you bake your macarons on a silicone mat, then it may take a few extra minutes for them to bake properly.