Line two large sheet pans with Silpat mats (or parchment paper if you don’t have Silpats).

Fit a piping bag with a small round tip (Wilton #10 recommended).

Set a heatproof bowl over a small saucepan of simmering water. Make sure the bowl isn’t touching the water.

Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved, about 3-4 minutes.

Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed until they form stiff peaks.

Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold gently to incorporate. Add food coloring if using.

Deflate the meringue by smashing it against the sides of the bowl and folding it back together. Repeat until it flows smoothly.

Transfer the mixture to the piping bag and pipe 1.5” circles on the Silpat lined baking sheet.

Drop the tray from 6” height to release air bubbles. Repeat until bubbles are gone.

Set the tray aside to rest for 20-25 minutes until a skin forms on the macarons.

Preheat the oven to 325F. Bake macarons one tray at a time for 14-16 minutes, rotating halfway.

Allow macarons to cool on the tray. Once cooled, fill and age as desired.

Combine cream cheese, confectioner’s sugar, and vanilla extract to make the filling. Transfer to a piping bag.

Pipe a ring of cream cheese icing on one shell, fill with jam, and sandwich with another shell.

Store macarons in an airtight container in the fridge for up to three days.