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Sift almond flour and icing sugar together.
Whisk egg whites, gradually adding granulated sugar, until stiff and glossy. Add food colouring if using.
Fold sifted almond flour and icing sugar into meringue until batter falls in a smooth ribbon.
Pipe rounds of batter onto a lined baking tray.
Allow to air dry for 2 hours.
Bake at 145 degrees Celsius for 24 minutes, then leave to cool.
Warm double cream and pour over white chocolate, stirring until smooth.
Mix in pistachio paste and leave to thicken.
Fill macarons with pistachio white chocolate filling and enjoy.
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Use gel food colouring for more vibrant shells without altering the batter consistency.
Ensure egg whites are at room temperature for better meringue volume.
Can I use liquid food colouring?
It's best to use gel food colouring to avoid altering the batter consistency.
How do I know when the meringue is ready?
The meringue should be stiff and glossy, forming peaks that hold their shape.
Why do the shells need to dry before baking?
Drying the shells helps form a skin, preventing cracks and ensuring a smooth top.
Can I substitute pistachio paste?
You can use another nut paste, but it will change the flavor profile.
What if my macarons crack?
Cracks can occur if the shells haven't dried enough or if the oven temperature is too high.
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