​Ingredients
*for 50 medium size shells (25 macarons)

o 64 gr Pistachio meal
o 55 gr egg whites
o 103 gr icing sugar
o 18 gr caster sugar
o 3 drops of lemon juice

​Preparing
- Age your egg whites in room temperature at least for 24 hours . (It is a MUST!)
- Process the pistachio meal and icing sugar in a kitchen processor until you get a homogeneous mixture (tant pour tant).
- Whisk your egg whites with 3 drops of lemon juice until they reach ‘soft peak’ consistency.​
- Add the caster sugar slowly when the egg whites become fluffy.
- Keep whipping until you get a glossy texture.
- Add  your tant pour tant to your glossy meringue in 3 goes.  Do NOT mix, the secret is to fold the meringue. Keep folding your meringue until you get a fine glossy texture.
- Put your batter in a piping bag with a plain nozzle.
- Place 1 or 2 layers of parchment paper on your tray and pipe your macaron shells. (2cm diameter each)
-After you're finished, let the shells rest about 45 minutes  on your working top before you bake them.

​​Baking
Baking time & degree differs from oven to oven. After trying a hell amount of times, I found out that my Bosch turbo oven bakes the best macaron shells on the second rack with the fan on, at 150 ° for about 8,5 minutes. You just have to wait by the owen and watch (which is called macaron TV)  to see how your shells react  to the temperature you chose.

Filling

- If you are lazy, you can use Nutella between your macaron shells :)
- It's better to prepare a ganache with chocolate couverture or buttercream filling.

Bon Appétit :)