1-First, prepare all your ingredients by sifting 105 grams almond flour and 105 grams powdered sugar together for a smooth batter.

2-Separate 100 grams egg whites and let them sit at room temperature to whip better.

3-Whip the egg whites in a clean bowl until soft peaks form, then gradually add 100 grams granulated sugar and a bit of egg white powder if you’re using it, whipping until stiff, glossy peaks develop.

4-Making the Macaron Shells: Gently fold the sifted dry ingredients into the meringue using a spatula until the batter flows smoothly but isn’t runny, adding gel food coloring if you want a fun color. Pipe the batter into circles on parchment-lined baking sheets, tap the trays to release air bubbles, and let them rest for 20-40 minutes until the surface dries. Preheat your oven to 300°F and bake one tray at a time for 15-20 minutes, rotating every 5 minutes until the shells form feet and are firm.

5-Next, for the fig jam, combine 1/2 lb fresh figs, 1/4 cup granulated sugar, 2 tbsp honey, and 2 tbsp lemon juice in a saucepan. Bring it to a boil over medium heat, then simmer for about 40 minutes, stirring occasionally, until it thickens add water if it gets too dry. Cool slightly and pulse it in a food processor for a smooth texture, then refrigerate until you’re ready to use it.

6-Preparing the Frosting and Assembly: For the honey cream cheese frosting, beat 2 tbsp softened unsalted butter and 1/4 cup softened cream cheese until fluffy, mix in 2 tbsp honey, and gradually add 1 1/2 cups powdered sugar until it’s just right. To assemble, pipe a ring of frosting on the bottom of each macaron shell, add a dollop of fig jam inside, and sandwich it with another shell. Let them chill in the fridge for the flavors to blend.