1-Measure out 100 grams egg whites, 100 grams granulated sugar, 105 grams almond flour, and 105 grams powdered sugar. Preheat your oven to 150°C (300°F) and line baking trays with parchment paper for even baking.

2-Sift the almond flour and powdered sugar together to remove any lumps, creating a fine mixture that blends smoothly into the meringue.

3-Whip the egg whites to soft peaks, then gradually add the granulated sugar until you get a glossy meringue that holds its shape.

4-Fold the sifted dry ingredients into the meringue gently with a spatula, taking care not to deflate the air for that perfect texture.

5-Pipe the batter onto your prepared trays in even circles, tap the trays to release air bubbles, and let them rest for 30-60 minutes so a skin forms.

6-Bake the shells for 15-18 minutes until they are firm on the outside but still chewy inside, watching closely to avoid overcooking.

7-While the shells bake, make the filling by melting 12 ounces of white chocolate and mixing it with 2.7 ounces of heavy cream to create a rich ganache.

8-Cool the baked shells completely on the trays to prevent cracking, then assemble by sandwiching them with the ganache.

9-Refrigerate the finished macarons for at least 24 hours to let the flavors meld, resulting in a treat that’s even better the next day.