In a bowl mix together almond flour, powdered sugar, cocoa powder and salt.
Pulse them in a food processor so that it's all thoroughly mixed.
Sift the mixture 2-3 times in a bowl and set aside. This step is important for macarons to have that smooth top.
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.
Beat the egg whites at high speed using the wire whisk attachment of your stand mixer or using your hand mixer.
When it begins to foam, add cream of tartar.
Keep beating till it reaches a shaving foam like consistency and then add the granulated sugar. Beat more till the egg whites develop stiff peaks and are shiny.
Fold the almond flour-cocoa mixture into the egg whites using a spatula. Don’t add the entire thing in one go, do it in 2-3 parts.
As you start mixing, the batter will be tough at first but will loosen up as you proceed. Do not undermix and do not overmix either.
The batter should not be runny but should still fall down from the spatula in a blob.
Transfer batter to pastry bag fitted with a 1/2 inch round tip. Pipe the batter onto the baking sheet lined with parchment paper making small blobs around an inch big. Place sprinkles/decorations on top of the macaron shells as you pipe them.
After you have piped all the macarons, let them sit at room temperature for 30-45 minutes, do not bake them immediately. If you bake them immediately, they will not develop their trademark “feets”.
After the macarons have rested, preheat your oven to 300 F degrees.
Bake at 300 F degrees for 15-18 minutes [time may vary depending on your oven].
Beat together butter and softened cream cheese till well combined, soft and creamy.
Add in the powdered sugar and mix till well combined.
Add the rose essence, pink food coloring and mix. The filling for the macaron shells is now ready.
Completing the sandwich cookie
Once the macarons shells have baked, let them cool completely. Do not try to remove the shells before they have cooled down.
Take one cooled macaron shell, pipe some rose filling in the center and place another shell on top of the filling to form a sandwich cookie.
For best taste, store these in an airtight container into the refrigerator overnight and then eat them!
Get recipe at: https://www.cookwithmanali.com/chocolate-macarons-with-rose-filling/