Add almond meal and powdered sugar to a bowl and mix to combine.
3. Step
Using a hand mixer, beat the egg whites until they stick to the bowl.
4. Step
Add the sugar to the whipped egg whites and beat until stiff peaks form.
5. Step
Gently fold the powdered sugar with almond meal into the whipped egg whites.
6. Step
Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
7. Step
Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
8. Step
Bake for 20 minutes.
9. Step
In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
10. Step
Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
11. Step
Sandwich the macarons together.
12. Step
Refrigerate macarons for another 2 hours before serving.
