Pistachio Macaron Shells 💚 Keep reading for tips on making pistachio shells and also some cool news 👇 To make the pistachio flour, my biggest tip is to process the nuts and sift in parts. So first process some of the nuts and sift. You’ll have a lot left behind in the sifter, return that to the processor, process a bit more, and sift again. Keep doing this until you obtain the amount of flour you need for the recipe. This will prevent over processing the nuts and releasing oils. I like to sift the flour twice, first by itself and then with the almond flour and powdered sugar. I substitute 30% of the almond flour with pistachio flour. You can try substituting more, even all of it for the pistachio flour. COOL NEWS!!! Stay tuned because I’m going to announce a giveaway for my course Macaron School to be released soon! This is a course that has 29 instructional videos, 21 exclusive macaron recipes plus videos, 7 e-books included (shell recipes, troubleshooting ebook, a recipe ebook wit...