French Macaron with Cream Cheese Filling

This recipe has fewer ingredient than the previous Rose Raspberry French Macaron, with similar steps.

Macaron Shells

Ingredients:

Powdered sugar - 150 g
Almond flour - 150 g
Egg white - 3 eggs, about 105 g, at room temperature
Superfine sugar - 92-100 g (used spice grinder to grind the granulated sugar)
Food color - 6 drops

Steps:

1. Same procedure as Rose Raspberry French Macaron, except baking instruction.
2. Preheat convention oven 310°F
3. Bake for 5 minutes
4. Reduce oven to 275°F, and bake 8 minutes
5. Cover the cookies with a big sheet of aluminum foil and bake for the last 5-8 minutes.

Cream Cheese Filling

Ingredients:

Cream cheese - 1 package, 8 oz at room temperature
Butter - 1-2 TBSP at room temperature
Powdered sugar - 1/2 cup to 3/4 cup (to taste)
Vanilla extract - 1 and 1/2 tsp

Steps:

1. Whip cream cheese and butter together until light and fluffy.
2. Whip in sugar and vanilla extract.

Assemble and Enjoy

Assemble the cookies, and put in a sealed container in refrigerator. The cookies taste better after 1-2 days when the flavors meld and soften the shell a bit. Serve at room temperature.