Add all ingredients to a sauce pot and cook on medium until bubbling.

Mix well and smash strawberries when softened. Continue cooking until thickened, should coat the spoon.

Strain hot mixture carefully through a sieve and chill for at least 4 hours or overnight.

Grind up almond flour in a dry food processor and sift through a sieve. Do not force it through the sieve.

Sift confectioners sugar into almond flour with a sieve and a whisk.

Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.

When the soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.

Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.

Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.

Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.

Add batter to a piping bag using a plain round tip.

Pipe about 1 ½” circles, holding the bag perpendicular to the cookie sheet. To break off batter, make a little swirl motion on top.

Bang sheet on counter to get rid of bubbles and to help tops get smooth.

Let sit for 45 - 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.

Preheat the oven to 300 degrees F.

Bake for 10 - 15 minutes. You should be able to see the “feet”.

Let cool completely before piping in the filling. Make little macarons sandwiches by matching up with the same sized tops and bottoms.

Add egg yolks, milk, and sugar to a sauce pot. Cook on low heat while constantly whisking. Don’t let the eggs burn or curdle. You want a smooth custard.

Once bubbling, cook for about 2 minutes on very low. Strain custard and add it to the mixer bowl with whisk attachment.

Whip custard until cooled, add in cream cheese, vanilla, and sour cream. Mix until smooth.

Smear a small amount of cheesecake frosting on each macaron shell to form a barrier between the shell and berry blood. Keeps the fruit jelly from soaking into the shells.

Pipe a circle of cheesecake filling around one side of the macaron, drop a dollop of berry blood jelly in the center. Top with the other shell with a frosting barrier smeared on it.

Store in the fridge. Cookies taste best the next day.