Pistachio Chocolate French Macaron

Preheat the oven to 325 degrees F and line two baking sheets with parchment paper or a silpat
In the bowl of a food processor combine the almond flour (115 grams) and the powdered sugar (200 grams) and pulse for one minute or until all is combined and smooth
In the bowl of an electric mixer combine the egg white and egg white powder and whisk on high speed until the egg whites are soft peaks
Lower the speed of the mixer and add one to two drops of green food coloring to the stiff egg whites and then add the powdered sugar (30 grams). Continue mixing for 30 seconds until fully combined!
Remove the bowl from the mixer and sift the almond flour and powderd sugar mixture over the top of the meringue and gently fold the meringue until smooth and you can make ribbons with the batter, but do not overmix
Transfer the batter into a piping bag and pipe 1.5 inch rounds about 2 inches apart
Let the macarons sit on the baking sheet for 20-30 minutes to dry out before baking (this is very important...do not skip this step)
Bake each baking sheet for 11-12 minutes, turning the baking sheet half way through
Remove the macarons from the oven and allow them to cool completely for 20 minutes before filling

In the mixing bowl of an electric mixer with the paddle attachment, cream together the butter and shortening until smooth
Slowly add in the powdered sugar and vanilla extract. Mix on medium speed until combined and then turn the speed up to medium/high until icing is thick and smooth
Add in the pistachio paste and mix for another 2 minutes until fully combined
Store the Pistachio Buttercream in an airtight container until ready to use

In a small saucepan bring the heavy cream to a simmer and then remove the saucepan from the heat
Add the chocolate chips to the sauce pan and slowly whisk until the smooth and creamy
Pour the chocolate ganache into a small bowl or container and refrigerate until it thickens and becomes a paste consistancy

On a parchment lined baking sheet, flip half of the macaron shells over to have the flat side up
Using a piping bag with star tip (#18) pipe the pistachio buttercream around the perimeter of the cookie leaving a small opening in the center; repeat until all cookies have pistachio filling
Using a piping bag with a small hole cut out, pipe the chocolate ganache in the center of the pistachio buttercream; repeat to fill all the cookies with ganache
Using the remaining macaron shells, sandwich the macarons together
Refrigerate for 10-20 minutes to allow the filling to set and place on a serving platter and enjoy (if you are not serving immediately, macarons can stay in the refrigerator but remove them about 10 minutes before you are ready to serve them)

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