Ingredients
Equipment
Method
- Sift the almond flour, powdered sugar, and cocoa powder together into a large bowl. Discard any large chunks.
- Beat the egg whites on medium speed until frothy, then slowly add the granulated sugar and beat until stiff glossy peaks form.
- Add the dry ingredients and red gel food coloring to the meringue. Fold gently until the batter flows like lava off the spatula.
- Pipe uniform circles onto a parchment-lined baking sheet and tap the tray firmly on the counter to release air bubbles.
- Let the piped shells sit at room temperature for 30 to 45 minutes until a dry skin forms on the surface.
- Bake at 300°F (150°C) for 14 to 15 minutes, then let cool completely on the tray before removing.
- Beat the softened cream cheese, butter, and powdered sugar together until smooth to create the filling.
- Pipe the filling onto half of the cooled shells and press the remaining halves on top. Drizzle with melted white chocolate if desired.
Nutrition
Notes
Store the assembled macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to mature and the shells to soften.