Stir almond flour and powdered sugar together in a bowl.

In a clean mixing bowl, beat the egg whites until they become foamy.

Gradually add granulated sugar while continuing to whip.

Beat until stiff, glossy peaks form. (You should be able to hold the bowl upside down without the meringue falling out.)

Use a spatula to gently fold the dry mixture into the whipped egg whites.

Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1-1.5 inches in diameter) onto parchment-lined baking sheets, spacing them evenly.

Leave the piped macarons to rest at room temperature for 30-60 minutes, or until a slight crust forms on the surface.

Preheat your oven to 300°F

Bake the macarons for 15-20 minutes, or until they have developed feet and the shells are firm but not browned. Rotate the baking sheets halfway through for even baking.

Allow the macarons to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Whip together the softened butter, powdered sugar and vanilla.

Pair up the cooled macaron shells by size and shape.

Pipe or spoon a small amount of filling onto one shell and gently press the other shell on top to create a sandwich.

Melt your white chocolate and drizzle over the macarons.

Add two candy eyeballs on top, using the chocolate as 'glue'.