The day before, separate the egg whites from the yolks.

On the day of baking, blend the almond flour and powdered sugar together, then sift the mixture. Add the vanilla bean seeds.

Make an Italian meringue. Beat the egg whites until foamy. Gradually add the granulated sugar in three parts while continuing to beat.

Gently fold the almond flour and powdered sugar mixture into the meringue with a spatula, starting from the center. Add the food coloring.

Transfer the batter to a piping bag and pipe small rounds onto a baking sheet. Let them sit at room temperature for 1 1/2 hours to form a skin.

Prepare the filling. Whip the powdered sugar, heavy cream, and vanilla extract in a bowl until stiff peaks form. Chill until ready to use.

Bake the macarons in a convection oven for about 12 minutes. Let them cool, then remove from the baking sheet. Pipe the whipped cream filling onto one shell and top with another shell to make a macaron.