Serving Size: 6
Combine your almond flour, powdered sugar and protein in a bowl. Set aside.
Beat egg whites in a mixer until white fluff is formed. Once fluffy, gradually add sugar to the fluff, and continue mixing until stiff peaks are formed.
Add your drop of food coloring & mix until color is spread throughout (optional)
Add 1/3 of fluff to your dry ingredient bowl & mix by hand, gently, using a spatula.
Repeat until all fluff is used & all ingredients are combined.
Consistency is correct when you lift the spatula & the batter flows down like a ribbon.
Add batter to a piping bag.
Put parchment paper over two baking sheets & pipe 24 1-inch circles.
Tap the baking sheets on a flat surface to release air bubbles.
Let macarons sit at room temperature for 30minutes-1 hour.
Preheat your oven 300.
Once macarons are in the oven turn down the heat to 275. Bake for 12 minutes.
Remove from oven & set aside to cool.
While cooling, prepare your filling.
Add your cream cheese to a bowl & microwave for 10-20 seconds.
Gradually add your protein to your cream cheese mixing each time you add more, until all is combined.
Add mixture to piping bag.
Evenly divide the mixture onto 12 shells.
Use the other 12 shells as tops.
ENJOY!
