1-First, prepare the macaron shells by whisking 100 grams of egg whites and 100 grams of granulated sugar over heat to form a meringue.

2-Once that’s ready, sift and fold in 105 grams of almond flour and 105 grams of powdered sugar, then divide and color the batter with gel food coloring in red, crimson, and orange for that vibrant look.

3-Next, pipe the batter into rounds on baking sheets and let them rest.

4-Bake at 300°F (150°C) for 15 to 18 minutes, rotating the trays if needed for even baking.

5-While the shells cool, make the blood orange curd by creaming 3 tablespoons of unsalted butter with 1/3 cup granulated sugar, then adding 2 large eggs, 3 tablespoons blood orange zest, 1/8 teaspoon salt, 1/4 cup blood orange juice, and 1 tablespoon lemon juice.

6-Heat the curd gently while stirring until it thickens, being careful not to let it boil to avoid curdling the eggs.

7-For the cream cheese frosting, cream together 3 tablespoons cream cheese and 2 tablespoons unsalted butter, then mix in 1 1/2 cups confectioners’ sugar, 1 tablespoon blood orange zest, 1 teaspoon vanilla extract, and 1/2 to 1 tablespoon milk or water for the right consistency.

8-Assemble the macarons by piping the frosting onto the shells and filling with the blood orange curd.

9-Test the batter consistency by forming a figure 8 or checking how it spreads on the sheet before baking. This ensures your macarons have the ideal feet and smooth tops.

10-Remember to use the batter’s rest period to let a skin form, which helps with even baking.