Line your baking sheet with either your templated silicone baking mat or parchment paper. Prepare your piping bag with a 12 (Wilton's) tip set into a pint glass for easy filling.
Add 1-inch of water to your small saucepan, and bring it to a simmer. Set your small mixing bowl over it, and in that, mix together the egg whites and cane sugar until the sugar dissolves.
Once the sugar is dissolved, but before the mixture becomes warm to the touch, move the mixture to the bowl of your stand mixer fitted with a whisk attachment. Add in a pinch of salt. Whisk on medium until the mixture thickens, and then whisk on high until stiff peaks are formed.
Add in the caviar of one vanilla bean and whisk until fully incorporated.
Sift the almond flour and powdered sugar twice to aerate and remove large clumps. If you have more than 1 tablespoon of grit in the sieve, replace it with an equal weight of almond flour.
Fold one-third of the dry mixture into your meringue until incorporated. Repeat with the second third, and again with the last third. Continue mixing the batter until it flows lava-like from your rubber spatula.
Move the batter to your piping bag. Pipe 1" circles onto your lined baking sheet, preferably using a macaron template (fill the smaller circle). Tap the pan against the counter firmly, then rotate 90º to tap on the second side. Repeat with the other two sides. Then, pop any remaining bubbles with a toothpick.
Allow the macarons to dry for 20-40 minutes or until you can touch the top without it sticking to your finger.
Bake at 295ºF for 7 minutes. Rotate the pan 180º and bake another 8 minutes.
Check the feet to make sure they are no longer glossy or wet looking. If they are, give them another 2 minutes.
When they're ready to come out of the oven, allow them to cool for 5 minutes on the baking sheet before transferring the liner to your cooling rack for 5 minutes. At this point, move the macarons onto the cooling rack.
For the ganache, simmer 1 inch of water in a small saucepan and set a small heatproof bowl in it. In the bowl, stir the white chocolate chips and heavy cream until the chips are almost all the way melted. Remove from heat and continue stirring until smooth. Sprinkle in salt and stir to incorporate. Chill in the fridge until set.
Transfer your ganache to a piping bag with the decorative tip of your choice, and pipe the ganache onto half of the macaron shells. Sandwich with the remaining shells to finish.
Chill your macarons for 24 in the fridge before eating, or store in the freezer for up to 6 months.