Macaron XXL pistache et framboise trop bon !

Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.

In a bowl, sift together the almond flour and powdered sugar to remove any lumps.

In a separate bowl, beat the egg whites with cream of tartar until soft peaks form.

Gradually add the granulated sugar while continuing to beat until stiff peaks form.

Gently fold the almond flour mixture into the egg whites until fully combined, being careful not to deflate the mixture.

Add the pistachio paste, salt, vanilla extract, and food coloring (if using) to the mixture and fold until well incorporated.

Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.

Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.

Bake the macarons in the preheated oven for 15-20 minutes, rotating the sheets halfway through.

Remove from the oven and let cool completely before removing from the parchment paper.

For the filling, beat the unsalted butter until creamy, then add the powdered sugar and pistachio paste, mixing until smooth.

Sandwich two macaron shells together with the pistachio filling and enjoy.

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