Step 1: Pulse almond flour, 130g powdered sugar, and strawberry powder in a food processor until fine, then sift twice to remove any lumps.
Step 2: Whisk egg whites on medium speed until frothy, then gradually add granulated sugar, whisking until stiff, glossy peaks form.
Step 3: Fold the dry ingredients into the meringue in three stages using a spatula until the batter reaches a lava-like consistency (macaronage).
Step 4: Transfer the batter to a piping bag with a round tip and pipe 1.5-inch circles onto a baking sheet lined with parchment or a silicone mat.
Step 5: Tap the tray firmly on the counter to release air bubbles and let the shells rest for 45 minutes until a dry skin forms on top.
Step 6: Bake in a preheated oven at 300°F (150°C) for 14-16 minutes, then allow to cool completely on the tray before removing.
Step 7: Beat cream cheese, butter, 120g powdered sugar, and vanilla until smooth to create the cheesecake filling.
Step 8: Pipe the filling onto the flat side of one shell and top with another; refrigerate in an airtight container for 24 hours to mature.