• In a mixing bowl with a paddle attachment, make an almond paste with the ground almonds, icing sugar, 2 g Prova Gourmet Madagascar Bourbon Pure Ground Vanilla Powder (50g) and the first quantity of egg whites.
• Begin slightly whisking the second quantity of egg whites, and mix the sugar and water together and bring to 118°C. When at this temperature, pour over the whisked egg whites mixture. This is creating a meringue.
• Allow the meringue to turn for a few minutes and then pour (still warm at 40°C) onto the almond paste little by little. Make sure not to make any grains in the mixture.
• Work by hand and 'macaroner' the mixture and pipe onto a "silpat" sheet or onto sheets of silicon paper spaced regularly.
• Bake the macarons in a fan forced oven at 150°C for 15 min. Allow to cool.

Vanilla Ganache

• In a saucepan, heat the cream, 20 g Prova Gourmet Madagascar Bourbon Vanilla Flavor with Seeds (Alcohol Free) and 1 g Prova Gourmet Madagascar Bourbon Pure Ground Vanilla Powder (50g). Pour the boiling mixture over the 400 g Callebaut W2 28% White Chocolate Baking Callets and the 50 g Cacao Barry Mycryo Cocoa Butter.
• Mix together then cover with film on contact with the ganache. Cool down the mixture in the refrigerator overnight.

Assembly

• Turn over half of the macarons, then using a piping bag fitted with a plain no°12 nozzle, fill generously with the vanilla ganache. Close the filled macarons with a macaron of a similar size.
• Allow the macarons to mature overnight in the refrigerator before freezing or tasting.