Macarons

Sift almond flour and powdered sugar together 3 times through a fine-mesh sifter into a bowl; discard any large particles.

In a stand mixer, whip egg whites on medium speed until soft peaks form, about 2 minutes.

Gradually add granulated sugar while whipping on medium-high speed until stiff, glossy peaks form, about 3–4 minutes.

Using a spatula, gently fold the almond-sugar mixture into the meringue in 3 additions, folding until the batter flows like molten lava and reaches the consistency of thick cake batter (about 50 strokes total).

Transfer batter to a piping bag fitted with a round tip and pipe 1-inch rounds onto parchment-lined baking sheets, spacing them 1.5 inches apart; tap the sheet gently on the counter 5 times to settle.

Let piped shells rest at room temperature for 30 minutes until a thin skin forms on top and they are no longer sticky.

Preheat oven to 300 °F. Bake for 16–18 minutes, until shells are set and lift cleanly from the paper; centers should be pale and edges faintly golden.

Cool shells on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Beat softened cream cheese and butter together until smooth, then add powdered sugar and vanilla extract; beat until light and fluffy, about 2 minutes. Fold in lemon juice or fold in melted chocolate (if using) until just combined.

Match shells by size. Pipe or spread 0.5 tsp filling onto the flat side of one shell, then press a matching shell flat-side down onto the filling to form a sandwich.

Refrigerate assembled macarons for at least 4 hours or overnight to set the filling and allow flavors to meld; serve chilled or at room temperature.