Chocolate and Vanilla Macarons

Sift the icing sugar, vanilla powder, and almond powder together.

Pour 110 g of liquefied egg whites onto the dry ingredients without mixing.

Boil the mineral water and granulated sugar to 118°C.

When the syrup reaches 115°C, begin whipping the remaining 110 g of liquefied egg whites to soft peaks.

Gradually pour the cooked syrup over the whipped egg whites and continue whisking until cooled to 50°C.

Fold the meringue into the almond-sugar mixture, deflating slightly.

Transfer the batter into a piping bag fitted with a plain tip no. 11.

Pipe 3.5 cm rounds onto lined baking trays, spacing them 2 cm apart.

Tap trays firmly against the counter to flatten and remove air bubbles.

Dust the shells with vanilla powder.

Let them dry at room temperature for at least 30 minutes.

Preheat the oven to 180°C fan-assisted (thermostat 6).

Bake for 12 minutes, quickly opening the oven door twice during baking.

Slide the parchment onto the counter after baking to cool.

Melt the chopped chocolates to 45-50°C using a bain-marie or microwave.

Bring the cream and split vanilla beans (with seeds and pods) to a boil.

Remove from heat, cover, and infuse for at least 30 minutes.

Strain the cream through a fine sieve.

Gradually emulsify the cream into the melted chocolates in three additions.

Stir from the center outwards to create a glossy ganache.

Incorporate the butter and blend with an immersion blender.

Pour into a gratin dish, cover with plastic wrap touching the surface, and chill for 2 hours until creamy.

Fill a piping bag fitted with a plain tip no. 11 with the ganache.

Turn half of the shells upside down.

Pipe ganache onto the flipped shells.

Top with the other shells, pressing gently.

Refrigerate for 24 hours before serving.

Remove macarons from the fridge 2 hours before tasting.