Weigh out the ingredients
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For the macaron shells, you'll need powdered sugar, almond flour, granulated sugar, egg whites, vanilla, and green food gel.
Weigh out the ingredients
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For the French buttercream, you'll need butter, egg yolks, sugar, vanilla, water, and pistachio paste.
In a medium bowl, sift the almond flour and powdered sugar, twice.
Sift the dry ingredients
III
Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.
Place egg whites & sugar over double boiler
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Whisk until the mixture reaches soft peaks. At this point, you can add the green gel food coloring and vanilla extract. Continue whisking the meringue until stiff peaks form.
Whip the meringue to stiff peaks
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Fold in ⅓ of the dry ingredients with the macaronage technique. Fold in the remainder of the dry ingredients. The mixture is ready when you can draw several figure eights without the batter breaking.
Add the dry ingredients to the meringue
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Transfer the batter to a piping bag with a small round piping tip (I used Ateco 802). Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle.
Pipe the macaron batter
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Tap the baking sheet on the on counter a few times in order to release any air bubbles. Let the macarons rest for about 30-40 minutes, or until they are dry and no longer sticky to the touch. Bake the macarons for about 12-14 minutes.
Rest, then bake
VIII
Whisk the egg yolks & sugar on high speed until thick and foamy. In a small saucepan, place the sugar and water over low heat, stirring constantly until the sugar dissolves. Increase the stove to medium heat and bring to a boil, or until it reaches 240 degrees F.
Make the pistachio buttercream
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Slowly drizzle the sugar syrup into the egg yolk mixture. Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more. Lastly, add the pistachio paste, vanilla, and green food gel. Continue mixing on low speed until the buttercream is completely smooth.
Finish the buttercream
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Pair up each macaron shell with a matching one of equal size.
Pair up the shells
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Transfer the buttercream to a piping bag fitted with a small round tip (I used Ateco 803). Pipe the buttercream onto the bottom shell, then place the paired shell on top, pressing down slightly to ensure they stick together. Place in the fridge until ready to serve.
Assemble & enjoy!
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