Creating Red Velvet Macarons with Cream Cheese Frosting is straightforward if you follow these simple steps:

1. Prepare the Baking Sheets: Line two baking sheets with parchment paper. You can also use a macaron template to ensure uniform sizes.

2. Sift Dry Ingredients: In a bowl, sift together the almond flour, powdered sugar, cocoa powder, and salt. Set aside.

3. Whip Egg Whites: In a clean, dry bowl, beat the egg whites until frothy. Gradually add the granulated sugar, continuing to beat until stiff peaks form.

4. Add Color and Flavor: Mix in the red gel food coloring and vanilla extract, beating until the color is evenly distributed.

5. Combine Mixtures: Gently fold the dry ingredients into the whipped egg whites in three additions. Be careful not to overmix; you want a smooth and shiny batter.

6. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each macaron.

7. Rest the Macarons: Allow the piped macarons to rest at room temperature for 30-60 minutes, or until a skin forms on the surface.

8. Preheat the Oven: While the macarons are resting, preheat your oven to 300°F (150°C).

9. Bake: Bake the macarons for 15-20 minutes, or until they have risen and formed “feet.” Let them cool completely before removing from the baking sheet.

10. Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract until well combined. If the frosting is too thick, add heavy cream to reach the desired consistency.

11. Assemble the Macarons: Pair the cooled macaron shells by size. Pipe a generous amount of cream cheese frosting onto the flat side of one shell and sandwich it with another.

12. Mature the Macarons: For the best flavor and texture, let the assembled macarons sit in the refrigerator for at least 24 hours before serving.