Preparation of Macaron Shells

1. Heat the almond flour and powdered sugar in the microwave (40°C).
2. Preheat the oven to 320°F (160°C).
3. Mix the sifted almond flour and powdered sugar, and set aside.
4. Beat the egg whites with the granulated sugar until stiff peaks form.
5. Gradually add the almond flour and powdered sugar mixture to the egg whites.
6. Divide the batter into 2 portions.
7. Add pink food coloring to one portion and green food coloring to the other.
8. Place the Silpat Macaron Mat on a perforated baking sheet.
9. Pipe the macarons onto the mat.
10. Tap the baking sheet to flatten the macarons.
11. Let rest for 30 minutes.
12. Preheat the oven to 320°F (160°C).
13. Bake in the oven at 320°F (160°C) for 12 to 13 minutes.
14. Let cool for a few minutes.

Preparation of Vanilla Ganache

1. Place the white chocolate in a metal bowl.
2. Bring the heavy cream and vanilla bean to a boil.
3. Pour the hot cream over the chocolate and whisk until smooth.
4. Let the ganache cool for 2 hours or overnight.
5. Fill the flat side of one macaron shell with ganache using a piping bag.
6. Place another macaron shell (flat side down) on top of the ganache.