1-First, sift the 105 grams of almond flour and 105 grams of powdered sugar together to remove any lumps, creating a fine base for your macaron shells.

2-Next, whip the 100 grams of egg whites with the 100 grams of granulated sugar until stiff peaks form, forming a stable meringue that gives the macarons their lift.

3-Gently fold the dry mixture into the meringue in small batches until the batter has a lava-like consistency, which is crucial for the perfect shape.

4-Prepare the white chocolate macadamia ganache by melting the 198 grams of high-quality white chocolate with 1/3 cup of heavy cream, then stir in 1/2 cup of ground macadamia nuts for a creamy filling.

5-Pipe the batter into even rounds on a lined baking sheet, tap to release air bubbles, and let them rest until a skin forms on top.

6-Bake at 150°C (300°F) for 15-18 minutes, keeping an eye on them to avoid over-baking, which helps achieve the ideal foot on your macarons.

7-Once cooled, assemble by spreading the ganache between two shells and use the 113 grams of white chocolate for dipping or decorating, adding extra macadamia nuts for crunch.