Before beginning: If you are a beginner, first read through the post and watch my video on how to make chocolate macarons. ALL equipment must be completely clean, dry, and grease-free. Avoid rubber, silicone, and plastic materials when whipping egg whites.

Line several cookie sheets with parchment paper or clean, dry, silicone mats and set aside.

In a medium-sized bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.

Add egg whites to a separate, large mixing bowl and use an electric mixer to beat on medium-speed until foamy (30 seconds).

Add cream of tartar and stir again on medium speed (another 30 seconds).

Add about 1 Tablespoon of granulated sugar and beat for about 30 seconds before adding the next Tablespoon. Repeat, stirring for about 30 seconds between additions, until all sugar has been added.

Once all sugar has been added, add vanilla extract, salt, and red food coloring (I typically need about a teaspoon to get a bright red color). Continue to beat on medium/medium-high speed until mixture reaches thick, fluffy, stiff peaks. This means if you lift the beaters from the bowl, the peak that forms will hold its shape and not fold over or shrink back in on itself.

Add approximately a third of the cocoa powder mixture to the meringue and use a spatula to fold until combined. Repeat with the next third of the mixture, then the remaining dry mixture.

Continue to fold the batter, moving your spatula in sweeping motions, scraping down the sides and bottom of the bowl and cutting through the middle of the batter and turning your bowl as you go. Use your spatula to smoosh the mixture against the side of the bowl periodically to help deflate it. Continue to fold until the batter flows smoothly and falls from the spatula in a smooth ribbon. You should be able to JUST BARELY make a figure-8 with the batter before the meringue breaks.

Transfer macaron batter into a large pastry bag fitted with a round tip (I use the Ateco 804).

Holding the piping bag straight up and down, pipe batter into 1 ½" circles onto prepared baking sheets. Flick your wrist in a “C” motion at the end of piping to complete the macaron (and to not leave it with peaks). Space macarons approximately 2" apart.

Bang each pan very firmly on your countertop several times to release any air bubbles. Preheat your oven to 325F (160C).

Allow macarons to rest until a skin forms on the surface (if you run the pad of your finger lightly over the top it should feel dry and not sticky or tacky). This typically takes about 35 minutes in my kitchen, but may vary in your own.

Bake one tray at a time in the center rack of your oven for 10-11 minutes, turning the pan halfway through the baking time. Once finished baking, the feet should appear dry and if you very gently press on the top of a macaron it shouldn’t give.

Allow macaron shells to cool completely before filling with cream cheese filling.

Cream cheese frosting filling

Combine softened cream cheese and butter, vanilla, and salt in a medium-sized mixing bowl and stir until smooth and creamy.

Gradually add powdered sugar until it has all been incorporated and frosting is smooth.

Pipe frosting onto the bottom of one macaron shell, sandwich with another. For best results allow macarons to mature for 24 hours in an airtight container in the refrigerator before enjoying. If desired, drizzle melted white chocolate over shells before refrigerating.