For the Macaron:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue.
2. Combine the almonds and powdered sugar in a food processor and give them a quick pulse if you use already ground almonds. It will break the powdered sugar lumps and combine your almonds with it evenly. If you use whole almonds, pulse thoroughly for a minute or so.
3. Add them to the meringue, and start to give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flatten on its own, you are good to go. If there is a small beak, give the batter a couple more folds.
4. Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto baking sheets lined with parchment paper.
5. Preheat oven to 300 degrees. Let the macarons sit out for an hour to harden their shells a bit and bake for 10–12 minutes, depending on their size. Let them cool completely before filling.
6. Pipe or spoon some of your filling on one shell and sandwich with another one

White Chocolate Ganache:

1. Heat the cream until hot. Drop the chocolate into the cream and stir until all are melted and come together.
2. Let cool until firm enough to pipe or spoon onto the macaron shells.

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Source: Desserts Magazine

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