Very important: 3 days before making your macarons, crack your eggs and reserve 80g of egg whites in a covered bowl in the fridge. Take them out 7 hours before using them to bring them to room temperature.

Preheat your oven to 300°F (150°C).

Finely blend the almond and hazelnut flour with the powdered sugar. Then sift onto a baking sheet lined with parchment paper. Spread evenly.

Bake for 8 minutes. Then let cool.

Beat the egg whites until stiff peaks form, and when they are almost done, add the granulated sugar. Continue beating for 1 minute. The mixture should form a bird's beak when you lift the whisk from the mixer.

Sift the almond-hazelnut flour and powdered sugar mixture over the beaten egg whites. Then gently fold in with a spatula until you get a smooth and uniform consistency.

Pipe the shells onto a baking sheet lined with parchment paper using a plain round tip.

Lift your baking sheet about 4 inches (10 cm) and let it drop, repeating twice to remove air from the shells. Let the shells rest for 1 hour at room temperature.

For the filling: melt the white chocolate and cream in a double boiler, then off the heat, gently whisk in the mascarpone until smooth and uniform. Chill in the fridge.

Bake at 300°F (150°C) for 16 minutes.

Let cool, then fill the macarons.

Place a generous amount of filling on one shell, then gently place another shell on top. The macaron assembly is complete.

Chill in the fridge for 2 hours before enjoying.