Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Sift the almond flour and powdered sugar together in a bowl.
In another bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form. Add the vanilla extract.
Gently fold the dry ingredients into the egg whites until the mixture is smooth and shiny.
Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet. Tap the baking sheet on the counter to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to form a skin.
Bake for 15 minutes. Let cool completely before removing from the baking sheet.
To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate and let sit for a minute. Stir until smooth. Let cool until thickened.
Pair up the macaron shells and pipe a small amount of ganache onto one shell. Top with the other shell to form a sandwich.