1. Prepare Dry Ingredients & Tools

• Line baking sheets with parchment paper or silicone mats.

• Sift together almond flour, powdered sugar, and cocoa powder — at least once (ideally twice) — to remove lumps.

2. Make the Meringue

• In a clean, grease-free bowl, whisk egg whites until frothy.

• Gradually add the granulated sugar and continue whisking until stiff, glossy peaks form.

• Add red gel food coloring (start small — you can add more) and mix until the color is uniform.

3. Combine and Macaronage (Fold the Batter)

• Gently fold the sifted dry mixture into the meringue in 2–3 additions.

• Use a spatula to fold — the batter should flow in thick ribbons: when lifted, it should slowly drip back down like lava. Don’t overmix.

4. Pipe Shells & Rest

• Transfer batter into a piping bag fitted with a round tip.

• Pipe small rounds (~1 inch / 2.5 cm) onto prepared sheets, spacing them apart.

• Tap the baking sheet firmly on the counter a few times to release air bubbles.

• Let shells rest at room temperature for 20–45 minutes (until a “skin” forms — tops should feel dry to the touch).

5. Bake

• Preheat oven to about 150 °C (≈300 °F) — oven temps vary, so you may need a thermometer or to adjust slightly.

• Bake for about 15–18 minutes (start checking at 14). Shells are done when they feel firm and don’t wobble when touched.

• Let shells cool completely on the baking sheet before removing.

6. Prepare Filling

• Beat softened cream cheese and butter together until smooth.

• Gradually add powdered sugar, then vanilla — mix until fluffy and creamy.

• Transfer filling to a piping bag.

7. Assemble Macarons

• Pair shells of similar size. Pipe a small dollop of cream-cheese filling onto one shell, then gently sandwich with another shell.

• For best flavor and texture, chill filled macarons for a few hours (or overnight) before serving.