These macaron made for colleague’s auntie’s 60s Birthday
White macaron with pistachio butter cream and blue macaron with white chocolate ganache 😍

Refer https://lepetitechef.net/2013/08/29/macaroon/
For macaron shell recipe

Pistachio buttercream
100g butter soften at room temperature
50g pistachio ( finely grounded)
3 tbsp caster sugar
3 tbsp water
2 egg yolk

1. Beat the butter until light and fluffy. Set aside
2. Beat egg Yolk till light color
3. Sugar and water boil until soft ball stage ( sugar dissolve and start to bubble 110 degree)
4. Pour syrup in small stream into egg York while beating at medium speed
5. Continue to beat in high speed until if cools down and become thicker
6. Add butter in several addition, beat until combine for each addition
7. Add pistachio powder and combine well
8. Chill in the fridge a bit before piping the filling and that’s it. You can try different flavors by just amending the last part~