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Line 2 cookie sheet pans with parchment paper
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Sift almond meal and confectioners sugar together. Discard the bigger bits of almond leftover on the strainer
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On the bowl of a mixer, add the egg whites and cream of tartar. Mix using the whisk attachment on medium speed for 5 minutes or until soft peaks form
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Slowly add the granulated sugar and the food coloring. Mix on high speed until hard peaks form
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Gently fold in the dry ingredients into the egg whites with a spatula. Make sure batter is completely incorporated but do not OVERMIX
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Place batter into the piping bag and spoon equal mounds of batter that resemble a circular shape
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Let the macarons rest UNBAKED for 30-40 minutes
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Preheat oven to 300 degrees Farenheit
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Bang the cookie sheets 3-4 times against the counter. This will release the air bubbles inside the cookies
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After the macarons have rested, bake for 15-20 minutes or until tops are solid
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Remove from oven and let them cool
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For Strawberry Buttercream
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Mix the butter and confectioners sugar together until creamy
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Add the strawberry juice and mix until combined and creamy. Test for flavor, if sweetness is needed, add 1-2 tablespoons of confectioners sugar
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Assembly
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Place buttercream in a piping bag
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Spoon mounds of cream into the center of half of the cookies
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Sandwich the other cookie halves into the cookies with the cream
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Store in an airtight container in the refrigerator