1-Gathering and Prep Work: First, measure all ingredients precisely and separate egg whites carefully to avoid any yolk contamination. Line two baking sheets with parchment paper or silicone mats, and preheat your oven to 300ºF. Sift the 105 grams powdered sugar and 105 grams almond flour to remove lumps and mix them evenly for a smooth batter.

2-Making the Meringue: Next, whisk the 100 grams granulated sugar and 4 grams egg white powder (if you’re using it) over barely simmering water until the mixture turns frothy and the sugar dissolves. Add the 100 grams egg whites to this mixture without letting the bowl touch the water, and be careful not to overheat. Transfer everything to a stand mixer and whisk on low speed, gradually increasing to medium-high until stiff peaks form, giving your batter that glossy finish.

3-Folding and Piping: Now, gently fold the sifted dry ingredients into the stiff meringue using a letter J shape until you get a thick, flowing consistency. Test the batter by drawing figure 8s or doing a teaspoon test on parchment to ensure it’s just right. Once ready, transfer the batter into your piping bag.

For piping circles, pipe directly over templates for 3 to 5 seconds, then lift while twisting to shape them nicely. Tap the trays on the counter to remove air bubbles and use a toothpick to pop any on the surface. If you want hearts, pipe from the top left down diagonally to the center with thinner batter at the bottom, then repeat from the top right, using a toothpick to spread and form a sharp point.

4-Baking and Cooling: Let the shells dry for 20 to 40 minutes until the surface feels dry it’s key for those perfect feet. Bake one tray at a time, rotating after 5 minutes, for a total of 15 to 20 minutes until the shells are set. Cool them completely before moving on.

5-Preparing the Frosting and Assembly: For the cream cheese frosting, beat the 85 grams cream cheese and 42.5 grams unsalted butter for 2 minutes until light and fluffy, then add the 1/4 teaspoon vanilla extract and 125 grams powdered sugar, mixing on low and then medium-high for a minute. Adjust thickness if needed and store it covered in the fridge for up to 5 days.

Finally, pipe the frosting onto one shell and sandwich it with another, letting the macarons mature overnight. Prep time is about 2 hours, cook time 40 minutes, for a total of 2 hours 40 minutes perfect for a festive macarons recipe when you’re planning ahead.