Servings: 15 macaroons


  • ½ cup, plus 2 tablespoons almond flour
  • 1 cup powdered sugar
  • 2 egg whites, room temperature
  • 8 drops pink food coloring
  • 5 tablespoons granulated sugar
  • 4 ounces cream cheese, room temperature
  • ⅓ cup powdered sugar
  • 1 teaspoon rosewater
  • ½ teaspoon halal vanilla flavor

Step 1

Preheat oven to 350°F. Rack should be placed in the center of the oven.

Step 2

Line two cookie sheets with parchment paper. Combine 1 cup powdered sugar and almond flour in food processor. Pulse into a fine powder. Sift the mixture into a large bowl.

Step 3

In stand mixer, beat egg whites at medium speed. Add food coloring and granulated sugar gradually. Beat at a high speed for 3 minutes, until mixture reaches a stiff peak.

Step 4

Gradually add half the flour mixture to the egg white mixture. Using a spatula, press flour against side of the bowl for about 15 strokes. Repeat with the remaining flour mixture for 15 more strokes.

Step 5

Fill a piping bag with a ½-inch tip with the batter. Pipe out batter onto parchment paper into 1½-inch circles about 2 inches apart.

Step 6

Allow macaroons to rest for 40 minutes. The cookies need to dry before baking in order to achieve a crispy outer layer and chewy center. Check the cookies by making sure they are no longer sticky to the touch.

Step 7

Bake for 14 minutes.

Step 8

For the filling, beat cream cheese, powdered sugar, rosewater, and vanilla flavor in a stand mixer for 3 minutes at a medium speed.

Step 9

Cookies should be matched to the same size. Pipe filling on the flat side of cookie and top with another cookie. Serve and enjoy!