Sift together almond flour and powdered sugar into a bowl.

Mix sifted dry ingredients with egg whites and vanilla extract until smooth.

In a saucepan, heat granulated sugar and water until it reaches 244°F (118°C).

Whip the second egg white in a stand mixer. Pour the syrup into whipped egg whites and whip until stiff peaks form.

Fold meringue into almond mixture until it flows like lava.

Pipe rounds onto baking sheet and bake at 320°F (160°C) for 12-14 minutes.

Heat heavy cream and vanilla bean seeds until simmering, then pour over chopped white chocolate and stir until smooth.

Chill ganache for at least 3 hours, then pipe onto macaroon shells and sandwich.

Let assembled macarons rest in the refrigerator for 1 hour before serving.