Macaron Shells

1. In a medium sized bowl sieve the almond meal and powdered sugar together
2. If there are large chunks of almond meal remaining in the sieve dispose of them
3. In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
4. Slowly add the sugar and beat until stiff peaks
5. Fold the sieved almond meal and powdered sugar into the meringue in 2 additions, scraping around the bowl and down the centre
6. Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
7. Transfer to a piping bag fitted with a round tip and pipe out 1.5inch circles
8. Allow to dry for 1-2 hours, or until the surface is matte and dry
9. Bake in a preheated oven at 140°C for 13-15 minutes (I find that it's usually done at 13, but it depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn't be moving, that's when they're ready)
10. Remove from oven and let cool

Pistachio Buttercream

1. Combine pistachios and sugar in a food processor and blitz until a smooth paste (this will take some time)
2. Beat the butter and cream cheese together with an electric mixer or stand mixer, until light and fluffy
3. Add the pistachio paste and whisk until smooth
4. Transfer to a piping bag fitted with a round tip
5. Match similar sized macaron shells with each other
6. On the flat side of one shell pipe a large dollop of buttercream
7. Top with a matching shell
8. Place in airtight container in the fridge for a day to mature (gives deeper flavour and chewy texture!)