I created this variation on my standard almond macaron for a Moroccan themed dinner. If you use really vibrant pistachios, there is no need for any food coloring. However, a small drop of green gel food coloring will help if your pistachios are a bit more on the brown side. Note: the rose buttercream will make enough for several batches of macarons. Freeze for a future batch, or use to decorate vanilla cupcakes. Finally, I decorated the tops after piping with Iranian dried rose buds, a gift from a friend who brought them back from Paris. They can sometimes be found in middle eastern food shops or online.

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