For the Macaronage:

1. Sift confectioners’ sugar and almond flour together. Set aside.
2. Meanwhile, in a stand mixer, whip egg whites to just foamy. Add 1/2 of the granulated sugar and all the cream of tartar. Whip another minute, then add remaining sugar. Whip to soft peaks.
3. In a large mixing bowl, start to fold 1/2 of the dry sifted mixture to the meringue. Once incorporated, add the blue cornmeal. Fold until batter stretches easily into ribbons and can create a figure 8 without breaking. Don’t overmix or cookies will spread too much. Undermix and your cookies will crack.
4. Fill a piping bag with a round tip. Chainé recommends a large 2A. Arrange silicon baking mats on a pair of baking sheets. You can purchase Silpat mats with a classic macaron size template; this will help you create a consistent size. Pipe macarons onto baking mats.
5. Dry for 20 minutes. Meanwhile, preheat oven to 275 degrees.
6. Bake for 10 minutes, rotate pans from front to back and top to bottom baking racks, and bake a final 10 to 12 minutes. Cookies are done when you gently push a shell and it doesn’t move.
7. Allow macarons to cool fully before filling.

For the Vanilla Bean Ganache:

1. Heat chocolate and 100 ml of cream in a bain marie until melted and fully combined. Use a spatula, rather than a whisk here, to avoid incorporating air while mixing. Take the pan off the heat and mix in the cold cream and vanilla. Chill overnight.
2. Whip with a stand or handheld mixer until the ganache is stiff and pipeable. Spoon mixture into a piping bag with a round tip.
3. Fill half of the macarons and top with the remaining macarons. Store in an airtight container for up to 4 days.