Prepare the Macaron Shells:

Sift Dry Ingredients: Sift the powdered sugar, almond flour, and cocoa powder into a large bowl. Discard any large lumps. Set aside.

Make the Meringue: In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and beat until stiff, glossy peaks form.

Add Color and Vanilla: Mix in the vanilla extract and red gel food coloring until fully incorporated.

Fold Dry Ingredients: Gently fold the sifted dry ingredients into the meringue in two additions. Use a spatula to fold until the batter flows like lava and forms a ribbon when dripped from the spatula.

Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto a parchment-lined or silicone mat-lined baking sheet, spacing them about 1 inch apart.

Rest the Macarons: Tap the baking sheet on the counter several times to release air bubbles. Let the shells rest at room temperature for 30-60 minutes, or until the tops are dry to the touch.

Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the tray halfway through. Allow them to cool completely on the baking sheet.

Prepare the Cream Cheese Frosting:

Make the Frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.

Assemble the Macarons:

Pair the Shells: Match the macaron shells by size. Pipe or spread a dollop of cream cheese frosting onto the flat side of one shell, then sandwich it with another shell.

Mature the Macarons: For the best texture, refrigerate the assembled macarons in an airtight container for at least 24 hours before serving.