After weighing out all of your ingredients, sift together your powdered sugar and almond flour into a large bowl. Make a little well in the center and add in one batch (55 grams) of egg whites.

Combine until a paste forms. At first it will seem like there is not enough wet to dry ingredients, but keep folding, it'll come together. Cover the bowl with either a lid or cling wrap and set aside. 

Add your second batch of egg whites to a stand mixer with a whisk attachment and leave them for now.

Combine your sugar and water in a sauce pan, and heat on med-high heat. Use your thermometer and keep a close eye on the temperature! When the syrup reaches 115 degrees Celsius, turn your stand mixer on medium speed and start whipping your egg whites.

When the syrup reaches 118 degrees Celsius, remove from heat, and immediately start a timer for 6 minutes! SLOWLY pour your syrup into the stand mixer. Your egg whites will double in size. Continue whipping for the full 6 minutes.

Add in your food dye here. ONLY use gel colors, if you use liquid it will change the consistency and that is a no no! You should have stiff peaks when finished.

Once the meringue is finished, add half of the mixture to the almond mixture you made earlier. FOLD until combined. Add in remaining meringue. (hint: if you forgot to add your color, you can add it in at this point) The folding technique is VERY important. You want to go around the bowl, and through the center of the batter. Around the bowl, through the center, repeat. This helps get the air out of the batter. Continue folding until you reach the ribbon stage. Check often, because it is very easy to over mix!

Add your batter into a piping bag with a small round tip, and pipe small circles about 3 cm each. I find it is helpful to pipe at about a 45 degree angle. This helps to give you a nice flat mac after baking!

Also, download this template to make sure you pipe out perfect macs every time! 

Tap the tray against the counter 3 or 4 times. This helps the air bubbles rise to the top. If you mixed the batter correctly, there shouldn't be a lot, if any. 🙂 Let the macarons sit for about 30 minutes. *This will really vary depending on your location. If you have a more humid area, you may have to let them sit longer (possibly even an hour or more). They should not be sticky at all to the touch before you bake.*

Once they have formed their "shell," preheat your oven to 325°F. When the oven is ready, bake for 12-14 minutes. To check if they are done, wiggle the top of the shell, if it moves around at all, it isn't done. Put back in for 1 minute and check again. Repeat until the shells don't move around on the "feet". Be sure to only do 1 minute increments. 

While your macaron shells are cooling, make the filling. This is really the best part, and is where all the flavor is! Combine your cream cheese and butter in a stand mixer with a paddle attachment. Whip them until light and fluffy. Add in powdered sugar and mix until combined. Add in the strawberry preserves and whip until nice and fluffy!

Add your filling to a piping bag and fill half of your macaron cookies, then top with the remaining cookies and that's it!! You have a yummy, bite-sized treat everyone will love!!