Instructions
1. Prepare the Dry Mix
We sift almond flour and powdered sugar together until smooth and lump-free.
2. Make the Meringue
We whip egg whites until foamy, then gradually add granulated sugar. Continue whipping until stiff, glossy peaks form. Add food coloring if desired.
3. Macaronage
We gently fold the dry ingredients into the meringue in batches. The batter should flow like lava and form a ribbon when lifted.
4. Pipe & Rest
We pipe equal circles onto a baking tray lined with parchment paper. Tap the tray lightly to release air bubbles. Let rest for 30–45 minutes until a skin forms on top.
5. Bake
We bake at 150°C (300°F) for 14–16 minutes, until the macarons have risen with distinct “feet” and the tops are set.
6. Prepare the Filling
We beat butter and cream cheese until smooth. Add powdered sugar, strawberry jam, and vanilla. Mix until creamy and balanced in flavor.
7. Assemble
We pair similar-sized shells and pipe filling onto one side, gently sandwiching them together.
Maturation
For best texture and flavor, we refrigerate the macarons for 24 hours before serving. Bring to room temperature before enjoying.
