Line 2 baking sheets with parchment paper. Set aside.
In a bowl sift together almond flour and powdered sugar. Sift them thrice, this will ensure that macarons have smooth top.
Pulse the sifted almond flour and powdered sugar in a food processor. This step is optional but helps in getting smooth top. Set aside.
Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
Start beating the egg whites using the wire whisk attachment of your stand mixer. As the egg white starts to foam a little, add cream of tartar.
In a while, the egg whites will develop a shaving cream like consistency, start adding granulated sugar (with the mixture running) at this point.
Beat egg whites till it forms stiff peaks and looks shiny.
Fold in the almond flour-sugar mixture into the egg whites in 3 parts. Do not over-mix or under-mix. The batter will loosen up as you mix it,
The batter should not be runny, it should be slightly thick but still be able to fall down in a blob from your spatula.
Divide batter into 3 parts, leave one as such and add green and orange food food coloring to remaining 2 and mix to combine.
Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets.
Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.
Let the macarons sit at room temperature for 45 minutes or till completely dry. If it's humid the day you are making these, the macarons may take more time to dry completely.
Preheat oven to 300 F degrees.
Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15-17 minutes. I baked mine for 16 minutes.
Remove from oven and cool completely.
Cream cheese filling
Beat butter and cream cheese till smooth and creamy using your stand or hand mixer.
Add powdered sugar, 1/2 cup at a time, mixing well after each addition.
Add vanilla extract and mix till combined. Also add white food color.
Add heavy cream, 1 teaspoon at a time till you get the desired consistency. The filling should remain thick, so don't add too much liquid.
Fill the macarons
Remove the macaron shells from the parchment paper once they have cooled completely.
Fill them with prepared cream cheese filling and enjoy!