1-Getting Started with the Shells: First, prepare three piping bags with 1/4-inch piping tips and line two baking sheets with parchment paper or silicone mats. Sift 105 grams powdered sugar and 105 grams almond flour, then set aside. In a bowl over barely simmering water, whisk 100 grams white granulated sugar and 4 grams egg white powder until the sugar melts.

Add 100 grams egg whites and whisk until frothy. Transfer to a stand mixer and whisk on low speed, gradually increasing to medium-high until stiff peaks form and the mixture is glossy. Gently fold the sifted dry ingredients into the meringue until no dry parts remain. Divide the batter into three bowls; add white powder food coloring to one, red gel food coloring to the second, and blue gel food coloring to the third.

Adjust batter consistency by folding, testing with a teaspoon on parchment paper until it flows smoothly but is not runny. Pipe circles on the prepared sheets using templates, bang the sheets on the counter to remove air bubbles, and pop any remaining bubbles with a toothpick. Let the shells dry for 20 to 40 minutes until the surface is dry and not sticky.

2-Making the Raspberry Jam: While the shells dry, cook 1 cup raspberries, 1/4 cup maple syrup (or sweetener), and 1 tablespoon lemon juice over medium heat for about 5 minutes, stirring and breaking the raspberries. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, add to the raspberries, and boil while stirring until thickened. Strain through a sieve to remove seeds if desired, then refrigerate until cool.

3-Preparing the Cream Cheese Frosting: Next, beat 85 grams softened cream cheese and 42.5 grams softened unsalted butter until light and fluffy. Slowly add 125 grams powdered sugar and mix on low until blended, then beat on medium-high for one minute. Incorporate 1/4 teaspoon vanilla extract and adjust consistency with more powdered sugar or a teaspoon of water or milk if needed. Keep the frosting covered and refrigerate for up to 5 days.

Once baked, preheat the oven to 300ºF and bake one tray at a time for 15 to 20 minutes, rotating after 5 minutes for even baking. Cool the macarons before filling. For added inspiration, check out this simple vanilla ice cream recipe that pairs well with macaron variations. Finally, decorate by melting 1/4 cup white chocolate and drizzling it over the shells, then adding 1/4 cup sprinkles. Assemble by piping a ring of cream cheese frosting on one shell, adding 1/2 teaspoon of raspberry jam inside, and sandwiching with another shell. Refrigerate for a day to mature for best results.