Pistachio Macarons

Beat the egg whites and the granulated sugar on high with an electric beater until it becomes like glossy shaving cream and doesn’t move when you turn the bowl upside down. It may seem like forever, but trust me, it’ll get there.

Fold in the pistachio/powdered sugar mixture by hand, and add coloring if necessary. Fold just until incorporated and pour into a piping bag with a round tip.
Hold the bag perpendicular to the mat (use either Parchment paper or a silpat mat) and pipe out about an inch and a half, holding the bag steady. Keep them all about 1 inch apart. Then let them sit out for at least 20 minutes or until they dry. Then bake at 280 degrees F for 14 minutes.

I used a Nutella spread as a filling. Just take a butter knife and dab as much Nutella as you like in the middle of the bottom side of a macaron shell, and then take another shell and sandwich it together! If you want to be really fancy, you can put the Nutella in another piping bag with a round tip and squeeze out a little in each shell.

Store in an airtight container. Also, these macarons generally taste better the next day once the flavors meld together!