Weigh almond flour and powdered sugar precisely. Pulse together in a food processor for 10-15 seconds to combine and ensure fineness. Sift the mixture twice through a fine-mesh sieve into a large bowl. Discard any large bits that don't pass through. Set aside.

In the clean, grease-free bowl of a stand mixer, add the room temperature egg whites. Begin whisking on medium-low speed until foamy. Add the cream of tartar (if using). Gradually increase speed to medium-high, slowly adding the granulated sugar, one tablespoon at a time, allowing it to dissolve before adding more.

Continue whisking on medium-high until the meringue forms stiff, glossy peaks. The meringue should hold its shape when the whisk is lifted, and when you rub a small amount between your fingers, you shouldn't feel any sugar granules. Add the red gel food coloring and whisk for another 30 seconds to incorporate.

Add about one-third of the sifted dry ingredients to the meringue. Fold gently with a rubber spatula using a 'J' motion, scraping the sides and bottom of the bowl. Repeat with the second third, then the final third.

Continue folding until the batter reaches the 'lava' or 'ribbon' consistency. When you lift the spatula, the batter should fall off in a continuous ribbon and slowly reabsorb into the main batter within 15-20 seconds. Be careful not to overmix, as this will lead to flat macarons.

Prepare baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip (e.g., Wilton 1A) and fill with the macaron batter. Pipe 1.5-inch circles onto the prepared baking sheets, leaving about 1 inch between each macaron.

Firmly tap the baking sheets against the counter 5-6 times to release any air bubbles. Use a toothpick to pop any remaining visible bubbles. This helps create smooth shells and prevents cracking.

Let the piped macarons rest at room temperature for 30-60 minutes, or until a 'skin' forms. This means you should be able to gently touch the macaron without any batter sticking to your finger. The resting time prevents cracking and helps develop the 'feet'.

Preheat your oven to 300°F (150°C) during the last 15-20 minutes of resting time. Bake one tray at a time for 12-15 minutes. The macarons are done when they have developed 'feet' and do not wiggle on their feet when gently nudged. If they wiggle, bake for another 1-2 minutes.

Remove from the oven and slide the parchment paper/silicone mat onto a wire rack to cool completely. Do not attempt to remove the shells from the mat until they are entirely cool, or they will stick and break.

In a medium bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy. Add the sifted powdered sugar, strawberry jam, and vanilla extract. Beat on low speed until just combined, then increase to medium-high and beat until light and fluffy. Do not overbeat.

Transfer the filling to a piping bag fitted with a round or star tip (optional).

Once the macaron shells are completely cool, match them up into pairs of similar size. Pipe a generous dollop of strawberry cheesecake filling onto the flat side of one shell. Gently top with the matching shell, twisting slightly to distribute the filling.

Melt the chopped white chocolate using a double boiler method or in the microwave in 30-second intervals, stirring well after each. If using, stir in the coconut oil or shortening for a smoother consistency.

Transfer the melted white chocolate to a small piping bag or a Ziploc bag with a tiny corner snipped off.

Drizzle the melted white chocolate over the assembled macarons in a decorative pattern. Let the drizzle set at room temperature or in the refrigerator for a few minutes.

Store the finished macarons in an airtight container in the refrigerator for at least 24 hours before serving. This 'maturation' period allows the flavors to meld and the shells to soften slightly, improving texture and taste.