Place the white chocolate chips in a mixing bowl.
Melt over a double-boiler (saucepan with simmering water).
Warm the cream and pistachio paste in a small saucepan over medium heat.
Stir in the melted white chocolate using a rubber spatula.
Use a hand blender for a nice and smooth texture.
Cover and refrigerate for 6 hours or overnight.
Make the macaron shells using a green food coloring. Sort and match into pairs.
Place the pistachio filling in the bowl of an electric mixer with the whip attachment.
Mix at medium to high speed until soft peaks form - about 2 minutes.
Fit a pastry bag with a Wilton round tip #12. Add the pistachio filling.
Pipe the filling onto one shell, cover with the other shell.
Place the macarons in an airtight container.
Refrigerate overnight before eating - it is a must so that the macarons have the best consistency!-
Store the macarons in an airtight container, in the fridge for up to a week.