Prepare the Shells

Prep Your Tools:

• Line two baking sheets with parchment or silicone mats. Fit a large piping bag with a round 1/4" tip.

Sift Dry Ingredients:

• Combine almond flour, powdered sugar, and strawberry powder. Sift together to remove any clumps.

Make a Strawberry Meringue:

• Place egg whites and granulated sugar over a simmering water bath. Whisk continuously until sugar dissolves (rub between fingers to check).

Whip to Stiff Peaks:

• Transfer to a stand mixer with a whisk attachment. Beat on low, gradually increase to high until stiff peaks form and the meringue is glossy.

Macaronage:

• Fold in the sifted dry mix along with food coloring. Use the “figure 8” test to check consistency—batter should be glossy and flow slowly.

Pipe the Shells:

• Pipe 1.5" circles on your mat, holding the bag vertically. Tap trays to release air bubbles. Use a toothpick to pop surface bubbles.

Rest:

• Let shells sit for 20–40 minutes until a skin forms. They should not stick when lightly touched.

Bake:

• Preheat oven to 325ºF. Bake each tray for 15–20 minutes, rotating at 5 minutes. Shells are done when they’ve formed feet and are no longer jiggly.

Make the Strawberry Buttercream

Cream the Butter:

• Beat butter until smooth. Add confectioners’ sugar and strawberry powder.

Adjust Consistency:

• Mix on low to combine. Increase speed until fluffy. Add milk/water 1 tbsp at a time if needed.

Pipe the Filling:

• Fill a piping bag and pipe a small dollop on the flat side of one shell. Top with another.

Decorate

White Chocolate Drizzle:

• Melt chocolate and pipe over half the macarons.

Sprinkle:

• Dust with more strawberry powder for a dramatic finish.