Macaron shells 

1. In a bowl, mix together the dry ingredients, powdered sugar with the almond flour.
2. Sift the dry ingredients together or put them in a food processor.
3. Then add the first 38 g of egg whites and vanilla bean seeds and mix with a tablespoon until you have a compact mixture and set aside.
4. Prepare the sugar syrup by heating the sugar with water in a saucepan. Check the temperature with a cooking thermometer, it should read 230°F / 110°C.
5. As soon as the syrup iS 230°F / 110°C, place the remaining 38 g of egg whites in the bowl of a stand mixer fitted with a whisk attachment and mix at medium speed.
6. When the syrup is 244°F / 118°C, pour it in a drizzle over the egg whites, which should be foamy.
7. Increase speed to high until the meringue is stiff and glossy.
8. First, pour a small amount of meringue into the bowl containing the compact mixture and mix with a spoon quickly to loosen the texture.
9. Then add all the remaining Italian meringue and fold in with the spatula until you have a smooth mixture and it forms the famous ribbon of batter.
10. Preheat the oven to 320°F / 160°C and prepare baking sheets with parchment paper or silicone baking mats.
11. Fill a pastry bag fitted with a small round tip with the preparation and pipe balls of dough onto the baking sheet covered with the baking paper.
12. Bake one baking sheet at a time for 12 to 13 minutes.
13. Let the shells cool a little before peeling them off.

Vanilla ganache 

1. Heat the heavy cream in a saucepan with the half vanilla bean previously scraped.
2. Then in a medium bowl chop the white chocolate and pour the hot cream over it.
3. Mix with a spatula until you obtain a liquid ganache without lumps.
4. Cover with plastic wrap and place in the fridge for 3 hours.
5. When completely cooled, whip the ganache with an electric mixer at medium speed for 1-2 minutes until smooth and firm.
6. Using a piping bag filled with ganache, fill a macaron shell and cover with a shell of the same diameter.
7. Place the filled macarons in the refrigerator in a covered storage box for at least 1 hour before serving.