Macaron Truffe Blanche et Noisette du Piedmont

Name: Macaron Truffe Blanche et Noisette du Piedmont
Ingredients: Recipe adapted from pierre hermé’s “macaron” cookbook; Makes about 36 macarons; 160 grams almond flour, sifted twice; 160 grams powdered sugar; 55 grams egg whites, aged 7 days; 8 grams titanium dioxyde + 5 grams warm water (optional, for color); 150 grams powdered sugar; 37 grams bottled spring water; 55 grams egg whites, aged 7 days (in a bowl in the refrigerator for 7 days); 175 grams valhrona white chocolate; 175 grams heavy cream; 22 grams fresh white alba truffle; 110 grams piedmont hazelnut