Preheat your oven to 300°F (275°F for convection) and line two baking sheets with parchment paper.

Sift together almond flour and confectioners sugar in a bowl and set aside.

In a heatproof bowl, combine egg whites, white sugar, and optional egg white powder. Whisk over bain-marie until mixture reaches 140°F, then whip to stiff peaks.

Gently fold the dry ingredients into the meringue until the batter flows like lava.

Pipe 1.5-inch circles on the baking sheets and let sit for 30 minutes to an hour until a skin forms.

Bake for 15-20 minutes until firm and let cool for 10-15 minutes on the baking sheet.

Beat softened butter until creamy, then add confectioners sugar, maple syrup, and heavy cream until smooth.

Dip half the macaron shells in glaze, roll in chopped pecans, then pipe buttercream on the other half and sandwich together.

Refrigerate the assembled macarons overnight for best flavor.