1. Prepare all ingredients and measure accurately, ensuring that the egg whites are aged and at room temperature.
2. Beat the aged egg whites in a clean bowl until foamy, gradually adding granulated sugar, and continue to beat until soft peaks form. Add red gel food coloring for the desired shade.
3. Sift almond flour, powdered sugar, and cocoa powder together in a separate bowl to remove lumps and aerate the mixture.
4. Fold the dry ingredients into the meringue gently using a spatula until the batter forms a lava-like consistency that flows but maintains its shape.
5. Transfer the batter into a piping bag fitted with a round nozzle and pipe equal-sized circles onto a baking sheet lined with parchment paper.
6. Tap the baking sheet on the counter to remove any air bubbles and allow the piped macarons to rest for 20-30 minutes until a skin forms on the surface.
7. Preheat the oven to 300-350°F and bake the macarons for 15-20 minutes, ensuring the tops are firm and the edges don’t crack.
8. Beat the softened cream cheese, vanilla extract, and salt together until smooth, then gradually add powdered sugar to achieve the desired creamy consistency for the frosting.
9. Once baked macarons are completely cooled, pair the shells by size and pipe cream cheese frosting onto one shell, then gently sandwich with the matching shell.
10. Allow the filled macarons to mature in the fridge for at least 8 hours, or preferably 24 hours, to enhance flavor and texture.