Measure the egg whites, granulated sugar, powdered sugar, and almond flour into separate small bowls.

Line two large sheet pans with a silicone mat or parchment paper. Fit a piping bag with a small, round tip (I like a Wilton #10 or 12).

Heat water in the bottom of a double boiler, in the top pot, add the egg whites and granulated sugar. Whisk them together continuously until the sugar has fully dissolved– about 4-5 minutes.

Transfer the egg whites and sugar 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 powdered sugar and almond flour three times through a fine mesh sieve or sifter. If there are any large bits, remove them.

Fold the powdered sugar and almond flour gently into the egg whites mixture, making sure not to deflate the egg whites. Make sure to scrape all the way to the bottom of the bowl while you fold.

When half way folded, add vanilla extract.

(Optional) Once all of the ingredients have been incorporated, remove half of the meringue to a separate bowl and add gel food coloring. To make the teal, I used ¼ teaspoon of Wilton teal gel food coloring.

Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 with your spatula without the stream breaking.

smooshed meringue batter

If the batter falls off in clumps or breaks during your figure 8, continue smushing and folding a few more times before testing again.

Transfer the meringue to the piping bag fitted with the round tip. Pipe 1” macarons about 2” apart on the prepared baking sheets.

Immediately when you’ve finished piping a tray, tap it on the counter to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.

(Optional) Make sure to decorate the macarons with sprinkles before they dry.

Allow the macarons to sit at room temperature until they have formed a skin– about 30 minutes. If it’s a humid day, it may take up to one hour. While the macarons rest, preheat your oven to 325°F.

Bake the macarons one tray at a time for 14 minutes, turning the tray half way for even baking. Turn off the oven and open the door for 5 minutes. Preheat again and repeat with the second tray.

Allow the macarons to cool fully before removing them from the tray.

Whisk together the cream cheese, powdered sugar and vanilla beans. Whisk vigorously until no lumps of powdered sugar remain. Transfer the icing to a piping bag and store in the fridge until ready to use.

Place the macarons in similar sized pairs on a work space.

Pipe a small dollop of icing onto the flat size of one of the macarons. Gently press another macaron on top, just until the icing reaches the edges.

Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before serving.

If you've tried this recipe, come back and let us know how it was in the comments or ratings!