Pre-heat oven to 300ºF.

Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).

In a separate bowl, sift the icing sugar and almond flour together

Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.

In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.

Once the egg whites are foamy, turn the mixer down to the lowest setting possible and slowly add the granulated sugar. Be sure to incorporate all the sugar into the egg whites.

Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVERBEAT.

Once done, pour all the almond flour and icing sugar mixture into the egg whites.

Macaronage each batch separately. Fold the batter with a rubber spatula until the paste flows like a ribbon.

Prepare a baking sheet with a silicone baking mat with a macaron template.

Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.

Roll the plastic wrap into a log. Then carefully transfer it to the piping bag fitted with a tip.

Pipe circles onto the prepared baking sheet. You should get about 40-60 circles.

Once piped, rap the sheet on the counter to release all the air bubbles. Use a cookie scribe or toothpick to remove any smaller bubbles.

Rest for 30 minutes until the shells have formed a skin and are no longer tacky to the touch.

Bake in the oven at 300°F for 13-15 minutes.

Check for doneness by wiggling the shell. Shells are fully baked when they do not move from the feet. If it wiggles from the feet, then bake for another minute, and check again.

Cool the shells in the tray.

Add 100 grams of frozen strawberries to a small saucepan with 1 tbsp of sugar, on low heat.

Cook until the strawberries have thawed and reduced to a jam like texture.

Remove from heat, and cool completely before using.

You can use strawberry jam instead if you prefer. Melt the sugar in a large deep saucepan until it is light amber in color.

Beat together room temperature butter and cream cheese until fluffy using a stand mixer or electri hand mixer.

Add in icing sugar, about 1/3 cup at a time, mixing between each addition.

Beat until fully incorporated and frosting is light and fluffy.

Fill a large piping bag fitted with the desired tip with strawberry cream cheese frosting.

Once cool, remove macaron shells from the baking tray and pair similar-sized shells together to form the cookie sandwiches.

Pipe a ring of strawberry cream cheese frosting on half the macarons.

Fill the ring with strawberry filling or strawberry jam.

Carefully sandwich the cookie with its pair. Repeat to assemble all the cookies.

Macarons taste best when they've rested in the fridge for a day. Once all the cookies are assembled, store the macarons in the refrigerator for at least 24 hours to mature. Remove from fridge 20 minutes before serving.