Servings: 15 macaroons
Preheat oven to 350°F. Rack should be placed in the center of the oven.
Line two cookie sheets with parchment paper. Combine 1 cup powdered sugar and almond flour in food processor. Pulse into a fine powder. Sift the mixture into a large bowl.
In stand mixer, beat egg whites at medium speed. Add food coloring and granulated sugar gradually. Beat at a high speed for 3 minutes, until mixture reaches a stiff peak.
Gradually add half the flour mixture to the egg white mixture. Using a spatula, press flour against side of the bowl for about 15 strokes. Repeat with the remaining flour mixture for 15 more strokes.
Fill a piping bag with a ½-inch tip with the batter. Pipe out batter onto parchment paper into 1½-inch circles about 2 inches apart.
Allow macaroons to rest for 40 minutes. The cookies need to dry before baking in order to achieve a crispy outer layer and chewy center. Check the cookies by making sure they are no longer sticky to the touch.
Bake for 14 minutes.
For the filling, beat cream cheese, powdered sugar, rosewater, and vanilla flavor in a stand mixer for 3 minutes at a medium speed.
Cookies should be matched to the same size. Pipe filling on the flat side of cookie and top with another cookie. Serve and enjoy!