Video

Preparation

1. Prepare macaron shells:
2. In a bowl mix together almond flour and powdered sugar.
3. Start beating the egg whites using the wire whisk. As the egg white starts to foam a little, add cream of tartar. In a while, the egg whites will develop a shaving cream like consistency, start adding sugar.
4. Fold in the almond flour-sugar mixture into the egg whites in 3 parts. The batter should not be runny, it should be slightly thick.
5. Divide batter into 3 parts, leave one as such and add green and orange food coloring to remaining 2 and mix to combine. Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets.
6. Let the macarons sit at room temperature for 45 minutes Preheat oven to 300 F degrees. Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15-17 minutes. Remove from oven and cool completely.
7. Prepare cream cheese filling:
8. Beat butter and cream cheese till smooth and creamy. Add powdered sugar, 1/2 cup at a time, mixing well after each addition.
9. Add vanilla extract and mix till combined. Also add white food color.
10. Add heavy cream, 1 teaspoon at a time till you get the desired consistency. The filling should remain thick, so don't add too much liquid.
11. Fill the macarons:
12. Remove the macaron shells from the parchment paper once they have cooled completely.
13. Fill them with prepared cream cheese filling and enjoy