Sift together the almond meal and powdered sugar, pressing through the sieve. If less than a tsp. of hard bits remain, you may discard.

Fill a large pot with 1-2” boiling water and bring to a simmer. Place a metal bowl over top and add egg whites and sugar.

Immediately whisk 30 seconds or until mixture is foamy and bubbly. Remove from heat and whip another 5-7 minutes or until egg whites are stiff and glossy.

Slice vanilla bean pod open and scrape seeds into egg whites. Add vanilla extract. Add in half the dry mixture and fold very barely (4 turns of spatula). Then add remaining mixture and fold to combine. Texture should be like thick oatmeal.

Add to piping bag with open circle tip.

Pipe onto baking sheet lined with parchment paper or baking mats. Suggest 1” – 1½” circles which should take approx. 4 seconds depending on pressure applied to piping bag.

Once piped, garnish half with 3 mini chocolate chips.

Tap each tray gently on the counter to settle the macaroons then allow to sit at room temperature for 10-20 minutes.

While waiting pre-heat the oven, then after they’ve rested, bake for 12-14 minutes. Mine take 13 minutes, turning the sheets halfway through. Allow to cool before removing.

Use a mixer to beat together brown sugar and butter.

Add flour and vanilla extract and continue beating until combined.

Measure out cream and water into the same measuring cup, then

turn mixer to slow speed and slowly add a little at a time until fully incorporated.

Scrape down the sides and make sure thoroughly mixed, then add ½ c. chocolate chips.

Add to piping bag with open circle tip (same or smaller than macaroon tip).

Pipe onto cooled bottom macaroon then press top on firmly. Repeat until all macaroons are made. Store in a single layer in an airtight container in the fridge, best served within 3 days.