Directions

1. Prepare the macarons: in a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue.
2. Weight the powdered almond, powdered food colouring, and powdered sugar, and sieve it. This is an important step.
3. Sieve again through a fine sieve, and add them to the meringue.
4. Give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.
5. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. You can use this template, placing it under a paper parchment, so that all shells have the same size.
6. When finished piping the macarons, remove little bubbles on shells surface by pinching them with a wooden skewer.
7. Let the macarons sit out for 60 minutes to harden their shells a bit and bake them at 270º F for 10-12 minutes, depending on their size, and let cool.
8. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
9. To decorate them, I have used a stencil and food colouring spray
10. To prepare the pistachio icecream, please follow the instructions on this post
11. To make the sandwiches, spoon some ice cream onto flat side of each macaron. Top each with flat side of another macaron; press lightly; cover and freeze.