Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Pulse for 30 seconds to achieve a fine and uniform mixture. Sift the mixture to remove any lumps.
3. In a large mixing bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the granulated sugar, continuing to beat until the egg whites are glossy and hold stiff peaks.
4. Gently fold the almond flour mixture and vanilla extract into the egg whites using a spatula, being careful not to deflate the batter. The batter should be smooth and shiny.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles, about 1.5 inches in diameter, onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macarons sit at room temperature for 30-60 minutes, or until they develop a skin that is no longer sticky to the touch.
7. Bake the macarons in the preheated oven for 15-18 minutes, until they have risen and the tops are firm. Allow them to cool completely on the baking sheets.
8. While the macarons are cooling, prepare the ganache: Place the finely chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for 1 minute. Stir gently until smooth and fully combined.
9. Once the macarons have cooled, match them by size and pipe or spread a small amount of ganache onto the flat side of one macaron. Sandwich it with another macaron of the same size. Repeat this process until all macarons are filled.
10. Allow the filled macarons to rest in the refrigerator for at least 24 hours to enhance the flavors and texture, then bring them to room temperature before serving.