Line two large sheet pans with Silpat mats.

Fit a piping bag with a small round tip.

Set a heatproof bowl over a small saucepan of simmering water.

Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved.

Transfer the egg white mixture to the bowl of a stand mixer. Beat the egg whites until they form stiff peaks.

Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold gently.

Add the food coloring, if using, and continue folding until the batter flows smoothly.

Transfer the mixture to the piping bag and pipe circles on the lined baking sheet.

Drop the tray to release air bubbles and rest for 20-25 minutes until a skin forms.

Preheat the oven to 325F. Bake the macarons for 14-16 minutes.

Allow the macarons to cool on the tray.

Combine cream cheese, confectioner’s sugar, and vanilla extract for the filling.

Pipe a ring of filling on one shell, add jam, and top with another shell.

Optional: Rest macarons overnight in the fridge and bring to room temperature before serving.