Put the eggs white in a large bowl and let it aging for at least 24 hours.
Place the powdered sugar and the almonds flour in a large bowl and stir it together.
Beat the egg white with a mixer till it gets foamey, and add the granulated sugar.
Continue beating until you have stiff peaks.
Then add your beaten egg whites to the almond mixture. Fold it all together.
Youâ€™ll know when to stop if you test the mixture: Run a knife through it, if the line disappears after ten seconds, stop folding.
Throw the mixture in a large disposable decorator bag and pipe away on a silpat covered baking sheet.
The rounds should be small â€“ about 2 cm when the mixture stops spreading.
Let the macarons sit for an hour before baking. This will form a shell that raises when baked and leaves the â€œfeetâ€ visible at the bottom.
Bake them 15 minutes in a heated oven at 130 degrees Celsius. Then let them cool completely.
Now it's time for the filling! :)
Mix the cream cheese and raspberries together.
Spoon a little filling on the back of one of the macaroon cookies.
Put another macaroon cookie on it and you are done!
Repeat this with all the macaroon cookies.