Vanilla Macarons

Instructions

1. Line a baking sheet with baking paper or a macaron mat.
2. Mix together almond flour and powdered sugar.
3. Sift twice.
4. Beat egg whites until foamy, then add sugar and continue beating until stiff peaks form.
5. Add vanilla extract, and food colouring if you'd like, beat at medium speed to incorporate.
6. Sift the dry ingredients over the whipped egg whites.
7. Gently fold the mixture, make sure to scrape the sides of the bowl in between.
8. Form a figure 8 with the batter, as it drops, to see if the consistensy is right.
9. Place batter into a piping bag fitted with a round piping tip.
10. Pipe out the macarons.
11. Drop baking sheet on the counter a few times to get rid of air bubbles.
12. Let macarons dry for about 30 minutes, until they've formed a skin.
13. Preheat your oven to 150 degrees Celsius.
14. Bake macarons for about 20 minutes.
15. Remove macarons from baking sheet or macaron mat and move onto a wired rack
16. Let them cool completely.
17. Whip together the cream cheese and butter.
18. Then add in the powdered sugar, whipping cream and vanilla extract.
19. Keep mixing until well combined.
20. Place in a piping bag and fill the macarons.

When are they done?

You'll know the macarons are done when you can easily lift them off the baking paper and the bottoms don't stick.