Made some more macarons tonight - pistachio ones. Shells came out well at 150C@14min. I managed to reduce the sugar amount as well so they're not so sweet. I followed Cannelle et Vanille's Pistachio Buttercream recipe to make my filling (by the way, I adore her blog, and am very inspired by her photos and recipes!) which turned out a bit soft. That's my problem with buttercream always, it being soft at room temperature. I stuck it into the fridge to set, but how am I going to bring it around?