Using this Martha Stewart recipe, here are some pictures of pistachio macarons and regular pink macarons with raspberry jam filling. The pistachio ones were made by replacing 1/4 cup of almond flour with finely ground up pistachios and added green food coloring.
Almond and pistachio flours. I definitely recommend sifting everything as many times as the recipe says-it really helps.
Left over ground pistachios were used as a topping for half of the green ones.
Mini macarons for fun.
Out of the oven.
All paired up.