Prepare the ingredients. Mix the almond flour and powdered sugar together, then blend in a food processor until very fine.

Once the mixture is smooth, sift it. Beat the egg whites, gradually adding the granulated sugar. When stiff peaks form, stop mixing and gently fold in the dry ingredients to make a thick batter.

Prepare your colors and baking tray. Mix food coloring as desired, then divide the batter into bowls and add a small amount of color with a toothpick. Mix well, transfer to piping bags, and pipe onto a silicone baking mat. If you don’t have a mat, use parchment paper and draw circles as a guide, then pipe the batter onto the circles. Tap the tray gently on the counter to even out the batter.

Let the piped macarons sit until the tops are dry to the touch. Preheat the oven to 320°F (160°C). Bake for 10 minutes—do not open the oven during this time to allow the macarons to form their signature feet.

For the filling: Let the butter soften, then beat until smooth. Add the powdered sugar and cream cheese, and beat together. Add the rum for flavor. If you want colored filling, divide and tint as desired. Pipe the filling onto one macaron shell and sandwich with another. Use an edible marker or food coloring and a brush to gently decorate the macarons—be careful not to press too hard, as the shells are delicate.

Decorate as you like, or create Christmas-themed designs. 🎅 🎄