Sift together the super fine almond flour and confectioners' sugar in a large bowl.

Whip the egg whites at room temperature until soft peaks form, adding white sugar gradually.

Gently fold in the dry mixture and green gel food coloring using the macaronage technique until just combined.

Transfer the batter into a piping bag and pipe small circles onto a parchment-lined baking sheet.

Let the piped macarons rest at room temperature for 30-60 minutes until the tops are dry.

Preheat your oven to 300°F (150°C) and bake the macarons for 15-20 minutes until done.

Prepare the white chocolate ganache by heating the heavy cream, pouring it over the chopped chocolate.

Allow the ganache to cool, then mix in the pistachio paste until combined.

Pair the cooled macarons by size and pipe the pistachio ganache onto one macaron, sandwiching it with another.

Allow the assembled macarons to rest in the fridge for 24 hours before serving.