Pistachio macarons

Ingredients

• 50 g Egg Whites
• 100 g Sugar
• 150 g Unsalted Butter, softened
• 50 g Pistachio Paste

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Preparation

• Mix the egg whites and the sugar and place them over a double boiler while you whisk them together.
• The sugar will start to dissolve and the egg whites will start to turn white and fluffy. Continue whisking until the egg whites feel hot to the touch.
• Transfer the bowl to the electric mixer and whip in high speed until light and fluffy and the bottom of the bowl doesn't feel hot anymore. About 3-5 minutes.
• Start adding the softened butter by the tablespoon. Keep adding more butter as it is incorporated into the meringue.
• It might look like it is curdling but don't worry, keep mixing. When is well mixed, add the pistachio paste.