Beat the egg whites until stiff and peaks begin to form. Gradually stir in the powdered sugar and vanilla sugar. Add the almond flour and fill a piping bag with a plain nozzle. Place 2 cm (approximately 3/4 inch) dollops on a baking sheet with parchment paper leaving space in between for the macarons to rise. Allow to dry at room temperature for about 30 minutes.
Preheat the oven to 140°C (approximately 275°F). Bake for about 18 minutes leaving the oven door slightly ajar (i.e. prop a wooden spoon in the door.) Remove the macarons from the baking sheet and let cool.
Beat the eggs until foamy. Mix the gluclose with about 6 tablespoons of water and let simmer until syrupy. Beat together with the butter and the vanilla and mix into the egg. Spread a little cream on two macarons and gently press together.