MAKING THE MACARONS
Prepare baking sheets with silicon baking sheets or parchment paper
Mix powdered sugar, almond flour and salt together 1/2 teas salt in the food processor on low speed until super fine
Sift through a fine mesh sieve into a large bowl
In a seperate bowl, beat the egg whites in a seperate bowl until and other 1/2 teas salt with the hand mixer until soft peaks are formed. Gradually add the granulated sugar beating until fully incorporated. Beat until stiff peaks form. If in doubt, check by turning the bowl upside down without anything falling out!
Add the vanilla folding in until mixed
Fold in food coloring until just combined. You dont want the egg whites to fall.
Using a spatula, add 1/3 of the alomnd flour mixture at time to the beaten egg whites gently folding it in until all is combined. After all almond flour is combined, slowly continue to fold until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Add batter to pastry bag with round tip
If using parchment paper, put a dot of the batter on each of the 4 corners, then put the parchment paper pressing it down. This will keep the paper from slipping. The silicon sheets don't slip so skip this step if using them.
Pipe the macarons onto the parchment paper / silicon baking sheet in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let them sit to dry to the touch at room temperature about 30 minutes to one hour.
Preheat oven to 300 F
Bake in preheated over for about 17 minutes until the puffs in the corners rise. Macarons should not stick to the prepared baking sheets
Transfer macarons to cooling rack. Cool fully before filling
Sift powdered sugar to remove lumps
In the 2nd mixing bowl mix the block of cream cheese until totally soft and mixed
Add sifted powdered sugar very slowly, a little at a time while beating into the filling
Stir raspberry perserves or jam into filling mixture
Add the vanilla and mix throughly. Add small amount and mix to check thickness. Only add a little more if needed so the filling is a good consistancy to pipe on to the bottom. Take care to not make it to soft or soupy
Prepare fresh clean pastry bag and fill it with the filling
The macarons will split natuarally. Pipe on to the bottom of each macaron dollop. Put top on.
Store in air tight container for 24 hours to set. Store up to 2 weeks in the refridgerator