Strawberry Macarons

Ingredients

• Carefully separate the room temperature egg whites from the yolks. Ensure that no yolk or shell contaminates the whites. Place the egg whites in the wiped, clean mixing bowl.
• Prepare the dry ingredients: To create a smooth cookie surface, pulse the dry ingredients together in a food processor until combined. Then, sift the dry ingredients once or twice through a sifter.
• Once the correct texture is reached, place the cookie batter into a piping bag outfitted with a 2A round tip. Tip: Stand the piping bag in a tall glass to easily fill it.
• Once the cookies are piped, tap the pan firmly on the counter several times. The tapping will release any air bubbles and ensure a smooth surface and a good “foot” on the bottom of the cookie.
• Bake at 300°F for 10-12 minutes.
• Let the cookies cool on the pan for a few minutes, then remove and let them cool further on a cooling rack.
• While the cookies are baking, prepare the strawberry buttercream filling.
• Prepare the freeze-dried strawberry powder by pulsing the straw berry pieces in a food processor until a very fine powder is created. Sift the ground powder to remove any larger chunks.
• Using a stand mixer, beat the butter, until creamy.
• Add the frosting to a piping bag outfitted with a 2A round tip. Arrange half the cookies bottom side up.
• Pipe the filling into the center of the cookie, then top with another cookie to make a sandwich.
• Let the cookies set to allow the flavors to blend for at least 24 hours before enjoying.
• Distilled white vinegar (for wiping out mixing bowl)
• 3 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 drops red gel food coloring
• 1 drop peach gel food coloring
• 1-1/2 cups powdered sugar, sifted
• 1 cup almond flour, finely ground and sifted
• 1/2 teaspoon salt
• 3 tablespoons powdered, freeze-dried strawberries
• 4 tablespoons butter, room temperature
• 1 cup powdered sugar
• 1 tablespoon half ‘n half