1. Prepare the Crust:

1. Sift almond flour and powdered sugar together into a bowl; set aside.
2. In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and beat until stiff peaks form.
3. Gently fold in the almond flour mixture, rose water, and food coloring (if using) until the batter flows like lava.
4. Pipe 1-inch circles onto a parchment-lined baking sheet and let rest for 30 minutes to form a skin.
5. Bake at 300°F (150°C) for 12-15 minutes, then cool completely on the baking sheet.
6. For the ganache, heat cream until steaming, pour over white chocolate, let sit 2 minutes, then whisk until smooth. Stir in pistachio paste and salt, then chill until thick.
7. Pair macaron shells and fill with ganache. Refrigerate 24 hours before serving for best texture.