Ingredients: For 12-15 macarons
50 grams almond flour/powder
40 grams powdered/icing sugar
40-45 grams egg whites (12-24 hours room temp)
40 grams granulated sugar (I used organic sugar)
1/8 tsp salt
food coloring (I used burgundy coloring)
Cream Cheese Filling:
2/3 cup or 80 grams cream cheese (soft)
3-4 Tbsp or 30 grams powdered/icing sugar
2 1/2 Tbsp or 30 grams unsalted butter (room temp)
12-15 fresh raspberries or raspberry jam/puree
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