Strawberry Cheesecake Macarons

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Ingredients
for 16 macarons

• 3 egg whites, room temperature
• ¼ cup  granulated sugar (50 g)
• 1 ¾ cups  powdered sugar (280 g)
• 1 cup  superfine almond flour (100 g)
• 3 drops red food coloring

FILLING

• 8 oz  cream cheese, softened (225 g)
• 1 cup  powdered sugar (160 g)
• 2 tablespoons  milk
• strawberry jam

Preparation

1. In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form. Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
2. Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
3. ..........................

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