Let the cookies rest for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
When the cookies are dry to the touch, bake for 15 minutes until they have risen to form a “foot.”
Let rest for 10 minutes before filling. To fill, pipe a circle of the cream cheese mixture around the edge of one cookie and place a small dollop of jam in the center. Sandwich with another macaron.Macarons are best kept refrigerated until serving.