To make Pistachio Macarons first I like to get roasted in shell pistachios, those are the best for blanching. After blanching them I let them dry in a very low oven for 30 minutes. Process them into a flour and sift with the almond flour and powdered sugar. I substitute some of the almond flour for the pistachio flour, you can try substituting up to 30% of the almond flour for pistachio. You can try higher percentages too but for me that’s the optimal range. | Pies and Tacos