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

Sift together the almond flour and confectioners sugar in a bowl to eliminate lumps.

In a heatproof bowl, mix egg whites, white sugar, and egg white powder, then heat over simmering water until it reaches 140°F.

Whip the mixture until stiff peaks form, then fold in the maple extract.

Gently fold the sifted dry ingredients into the whipped meringue until it forms ribbons.

Pipe small circles onto prepared baking sheets and let sit until a skin forms.

Bake for 15 to 20 minutes, ensuring the tops are firm.

Let macarons cool completely on the sheet.

Blend unsalted butter until fluffy, then mix in confectioners sugar, maple syrup, heavy cream, and pecans to create buttercream.

Dip tops of macaron shells in confectioners sugar glaze and coat with crushed pecans. Assemble with buttercream.