1-Gather and Prep Your Supplies: First, get two large piping bags ready with a large round tip and line two baking sheets with parchment paper or silicone mats. Sift 105 grams powdered sugar and 105 grams almond flour together, then set them aside. In a heatproof bowl over simmering water, heat 100 grams egg whites and 100 grams granulated sugar while whisking until frothy and the sugar dissolves completely.

2-Mix and Color the Batter: Transfer the mixture to a mixer and whisk starting on low speed, then increase to high until stiff peaks form and it’s glossy. Gently fold in the sifted ingredients until just mixed, then divide the batter into two bowls. Add 1/2 tablespoon cocoa powder to one bowl and pink gel food coloring to the other, folding each until fully combined without overmixing. Test the batter by drawing figure 8s with a spatula or doing a teaspoon test on parchment it should flow slowly, hold shape, and spread slightly for the best results.

3-Pipe, Rest, and Bake: Fill your piping bags and pipe 1 1/2-inch circles on the prepared sheets, then tap the trays to release air bubbles. Let the shells rest for 20-40 minutes until dry to the touch, which helps prevent cracking. Preheat your oven to 300°F and bake one tray at a time for 15-20 minutes, rotating halfway, until the shells develop feet and don’t jiggle when touched. Once cooled, you’re ready for the fun part of assembling.

4-Make and Add the Frosting: For the frosting, beat 1/4 cup softened cream cheese (56 grams) and 1/4 cup softened butter (56 grams) at medium speed until creamy, then gradually add 1 cup powdered sugar (127 grams) and beat until fluffy. Mix in 1 teaspoon vanilla extract and adjust with milk if needed. Pipe the frosting onto one shell and sandwich with another to finish your Neapolitan treats. Remember, chilling them for a bit enhances the texture, so don’t rush this step.