1-First, prepare all ingredients and line your baking sheets with parchment paper. Sift the 105 grams powdered sugar and 105 grams almond flour together to remove lumps and ensure a smooth mix.

2-Next, whisk the 100 grams granulated sugar and 4 grams egg white powder (if using) with the 100 grams egg whites over simmering water until frothy. Whip this mixture until stiff peaks form for that perfect meringue base.

3-Carefully fold in the sifted dry ingredients and your chosen food coloring, like red or pink, to get an even color without deflating the batter.

4-Transfer the batter to a piping bag fitted with a small round tip. Pipe heart shapes onto the lined baking sheets, using a template to guide you for uniform hearts.

5-Let the piped shells rest until a dry skin forms on the surface, which might take around 30 minutes. This step is key to prevent cracking and help form those cute macaron feet.

6-Bake at 310 degrees Fahrenheit for 15 to 20 minutes. While they cool, make the frosting by creaming together the 4 tablespoons cream cheese and 2 tablespoons unsalted butter, then add 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract, thinning with milk if needed.

7-Finally, assemble by piping the frosting onto half the shells and topping with the remaining ones. Let them mature in the refrigerator overnight for the flavors to blend.