1. Mix almond flour with powdered sugar and mix. Just a few seconds so that the oil does not release from the almonds. Sieve at least 3-5 times through a fine sieve. We will not use larger pieces of almonds that are caught. If there are more of them, we add more almond flour so that we do not lack the indicated necessary amount. Sifting is important so that the surface of the macaroons is perfectly smooth and shiny.
2. Beat the egg whites until they are not too stiff. Gradually beat in the vanilla sugar spoon by spoonful. We whip until after pulling out the whisks, the snow does not form beautiful, long, shiny tips. If we want colorful macaroons, now is the right time to add color.
3. Lightly mix in the sifted almond flour and sugar by hand in small circular motions. The mass is well prepared when it has the consistency of flowing lava, which holds its shape for about 20 seconds.
4. Line the baking sheet preferably with a silicone mold for macaroons or smooth Teflon foil, on which the macaroons will not stick during baking.
5. We put the mass in a pastry bag with a smooth tip and dispense 3 cm scoops onto the base. After that, hit the baking sheet hard on the table several times so that all the bubbles are released from the individual macaroons. If the individual mounds are uneven, now smooth them with a finger slightly dipped in water.
6. Let the macaroons rest for at least 30 minutes to 2 hours. If you touch the surface of the macarons with your finger and they do not stick, then they are ready for baking.
7. Heat the oven to 150-160°C and bake for 8 minutes. Then lower the temperature to 130-140°C and bake for another 8 minutes. A properly baked macaroon should have something like a separate leg, its surface should be smooth and shiny.
8. After baking, let the macarons cool before peeling them off the base.

Chocolate filling:

1. Pour the hot whipping cream over the white chocolate, mix the ganache and let it cool.
2. Put the mixture in the refrigerator, let it harden. It is ideal to prepare the filling a day in advance.
3. After solidification, we can color the ganache with fruit or food coloring. Beat briefly, put in a pastry bag with a smooth tip and fill the macaroons.