Mix the powdered sugar, pistachio and almond meal, and food coloring powder together; then sift two times to remove the lumps. Make a meringue with the egg whites, dried egg whites, and granulated sugar. Combine the sugar-pistachio mixture and the meringue. Pipe on a sheet pan with parchment paper or a Silpat. Bake at 350° F for 9 to 11 minutes (depending on the size of the macaroon) Fill with a pistachio ganache, made with equal parts sweet pistachio paste and manufacturing cream.

Note: You can replace all the almond meal with pistachio powder/meal.