Sift the almond flour and icing sugar. Set aside.

Mix the egg white A with the almond flour mix until you get a paste. Do not overmix. Keep covered with plastic wrap to prevent the top from drying.

Combine the granulated white sugar with water in a saucepan and place over heat.

Meanwhile, whisk egg white B until foamy. When the sugar syrup reaches 119°C, slowly pour it in a thin stream over the egg white while continuously mixing. Whisk until you obtain a glossy and firm meringue. Add the food coloring and mix well.

Incorporate 1 tablespoon of the meringue into the paste, then fold in the rest of the meringue. Mix gently until you achieve a batter that is thick but flows off the spoon or spatula in a ribbon.

Transfer the batter into a piping bag fitted with an 8-9mm round tip, then pipe the macaron shells onto a silicone mat or parchment paper.

Tap the tray gently on the work surface to release any air bubbles, then let the macarons dry at room temperature for 10-30 minutes, depending on the room's temperature and humidity. You'll know they are ready to bake when the surface has formed a crust that doesn’t stick or break when touched.

Bake in a preheated oven at 130°C with fan on for 15-20 minutes.

Once done, remove from the oven and let cool on the tray.

Combine the chocolates and cocoa butter in a tall container or jug.

In a saucepan, mix the whipping cream, glucose, and vanilla, and bring to just below boiling point.

Pour over the chocolates and blend with an immersion blender until smooth.

Cover with cling film in direct contact with the surface and refrigerate for 4-6 hours.

Melt the butter in a pan. Add the kataifi and toast over medium heat, stirring often, until golden brown.

Set aside to cool.

Mix the pistachio paste with the pistachio praline.

Incorporate the tahini paste and white chocolate.

Add the salt and chopped pistachios, then fold in the golden kataifi.

Use immediately to fill the center of the macarons.

Pair the macaron shells in matching sizes.

Place the ganache in a piping bag fitted with an 8-9mm tip and pipe ganache onto one side of the shells.

Add 1 teaspoon of Dubai filling in the center.

Top with the second macaron shell and press gently.

Arrange all the macarons on a tray and cover with cling film.

Refrigerate for at least 24 hours to mature.