Pistachio French Macarons

Most people are scared of making macarons but I truly don't see a reason for it. First, they are simple as long as you use the right amount of ingredients your recipe calls for. Second, they are relatively cheap so you can play around until you get the right result. The reason why so many people fail making macarons it's because they tend to skip small steps when following a recipe but, to make this delicate pastry each small step is a big step, don't judge what's relevant or not, just follow me, I will end your days of fear!

Some people think the filling of the macaron is as important as the cookie itself but, this is not how I think. Nothing pays the pleasure of having a delicate crunch and soft moist macaron shell in your mouth, whatever comes after (filling) is just an extra kick (but i can't deny the filling helps to make the shell even more moist). If you are super creative or at least want to be, put all your effort to create a cool filling cause mostly you won't be able to play with the shell =(

inside the macaron after bitten 

adapted from Helene Dujardin 
Ingredients for:
the shell:
90 g egg whites (about 2 medium eggs) aged for 1 or 2 days in an airtight container in your refrigerator
30 g granulated sugar
200 g confectionary sugar
55g pistachio (for a classic almond batter just substitute the 55g of pistachio for almonds)
55 g almonds (no skin)
I recommend you to use a scale but if you don't have one you can see the equivalent in cups by clicking here
filling:
198 g condensed milk (half can)
1 tsp unsalted butter
1 tsp vanilla extract
2 tbsp heavy cream

Are you ready or not?