Strawberry Macarons

Expand your baking skills with these Strawberry Macarons filled with a luscious freeze-dried strawberry-flavored buttercream filling! The perfectly crisp shells paired with an intense strawberry center make for a heavenly dessert experience. Whether you're an established macaron lover or a first-timer, these little treats are destined to make your life a little sweeter!

1. Before starting, wipe a clean mixing bowl with a paper towel and a little distilled white vinegar. This should help remove any greasy residue that might impede the egg whites from forming very stiff peaks.
2. 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.
3. Using a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Stiff peaks should be very upright and not wilting at the tip.
4. Once the stiff peaks form, slowly add the sugar one tablespoon at a time, beating in between each addition. Once all of the sugar is incorporated, add the vanilla extract and food coloring. Beat again until the peaks are once again very stiff. When the mixture gets so stiff that it starts to stick inside the whisk attachment, you are close to being done!
5. 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.
6. Add the finely sifted dry ingredients to the egg whites. Fold by hand with a spatula until the mixture is combined and is mixed into a "wet-sand" or "lava-like" texture. The texture is correct when a ribbon of the batter can hold a figure 8 pattern. Depending on your folding style, this might be anywhere between 50-75 folding strokes. Do not over-mix. This process of folding is called “macaronage.”
7. 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.
8. Line 2 baking sheets with parchment paper. Pipe 1-1/4 inch circles at least 2" apart on the baking sheet. Tip: Pipe perpendicularly to the pan, to make perfect circles; come at it directly from the top down.
9. 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.
10. Let the cookies rest at room temperature for 40 minutes - 1 hour before baking. This resting time will encourage the cookies to rise correctly. The cookies are ready to bake when they have formed a thin skin on the top surface.
11. Bake at 300°F for 10-12 minutes.
12. Let the cookies cool on the pan for a few minutes, then remove and let them cool further on a cooling rack.
13. While the cookies are baking, prepare the strawberry buttercream filling.
14. 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.
15. Using a stand mixer, beat the butter, until creamy.
16. Add the powdered sugar and strawberry powder and beat on low until it is fully mixed. Scrape the sides and bottom of the bowl, and continue mixing until the frosting is combined. Add the half ‘n half and mix again until the frosting is soft and fluffy.
17. Add the frosting to a piping bag outfitted with a 2A round tip. Arrange half the cookies bottom side up.
18. Pipe the filling into the center of the cookie, then top with another cookie to make a sandwich.
19. Let the cookies set to allow the flavors to blend for at least 24 hours before enjoying.

Preparation:

• Distilled white vinegar (for wiping out mixing bowl)

Egg White Mixture:

• 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

Dry Ingredients:

• 1-1/2 cups powdered sugar, sifted
• 1 cup almond flour, finely ground and sifted
• 1/2 teaspoon salt

Strawberry Buttercream Filling:

• 3 tablespoons powdered, freeze-dried strawberries
• 4 tablespoons butter, room temperature
• 1 cup powdered sugar
• 1 tablespoon half ‘n half