Macaron géant pistache/framboise
For the giant macaron: 2/3 cup unsalted pistachios (about 65 grams) • almond flour (about 135 grams) • powdered sugar (about 220 grams) • granulated sugar (about 200 grams) • water (about 50 milliliters) • x 2.5 ounces egg whites (2 x 75 grams) • Green food coloring • For the pistachio cream: • whole eggs • egg yolk • granulated sugar (about 80 grams) • unsalted butter, softened (about 230 grams) •