Pistachio Macarons (Print Version)

# Ingredients:

01 - Heavy cream (180g, 3/4 cup).
02 - Shelled unsalted pistachios (60g, 1/2 cup).
03 - White chocolate, chopped (240g, 1 1/3 cups).
04 - Aged egg whites (110g, from 4 large eggs).
05 - Cream of tartar (1/4 teaspoon).
06 - Granulated sugar (110g, 1/2 cup + 2 tsp).
07 - Powdered sugar (125g, 1 cup).
08 - Almond flour (105g, 1 1/4 cups + 1 Tbsp).
09 - Pistachio flour (35g, 1/4 cup).
10 - Green gel food coloring (optional).
11 - Fine salt (pinch).

# Instructions:

01 - Heat cream with pistachios, blend with white chocolate until smooth.
02 - Grind pistachios finely, sift dry ingredients.
03 - Whip egg whites with cream of tartar, gradually add sugar until stiff peaks.
04 - Fold dry ingredients into meringue until proper consistency.
05 - Pipe 1.5-inch rounds, let rest 30 minutes until skin forms.
06 - Bake at 315°F for 18-21 minutes, rotating halfway.
07 - Once cooled, fill with ganache and mature overnight.

# Notes:

01 - Ganache can be made up to a week ahead.
02 - Shells can be frozen up to 2 months.
03 - Must rest overnight after filling.
04 - Use kitchen scale for best results.

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