Strawberry Macarons

Directions

Make the shells:

• 1

  Sift almond flour, powdered sugar and strawberry powder through a fine-mesh strainer, in a large bowl.   

• 2

  Using a rubber spatula, mix 1/3 cup egg whites, gel color and salt to the large bowl. Set aside.

• 3

  Meanwhile, add remaining 1/3 cup egg whites and cream of tartar to stand mixer with whisk attachment. Start the mixer on low speed. 

• 4

  Meanwhile, add granulated sugar and water into a small clean saucepan over medium-high heat. 

• 5

  Once the cooked sugar mixture reaches 230° F turn up the mixer to medium-high speed 

• 6

  Once the sugar mixture reaches 240° F, remove from the heat and pour into the mixer while running until stiff peaks form. 

• 7

  Fold 1/3 of meringue into the reserved large bowl to lighten until combined.   

• 8

  Add remaining meringue using a j-fold to incorporate ingredients and to deflate mixture to look shiny and flow smoothly. 

• 9

  Meanwhile, pre-heat oven 285° F. Prepare 3 large-rimmed baking pans with silicone mats or parchment paper.  

• 10

  Using a piping bag and large straight tip, place the mixture into the bag and pipe even circles onto the prepared sheets, about 1 inch apart, about 20 circles per tray.   

• 11

  Tap pan 4-6 times on table to get rid of air bubbles and then using a toothpick poke and remove any bubbles you see on the surface.  Set aside and let skin form on top.  

• 12

  Bake in preheated oven, 1 sheet at a time, for about 15 minutes total, rotating halfway through. 

Make the filling:

• 13

  Place butter, 3 cups confectioners' sugar, 6 tablespoons strawberry powder in the stand mixer with paddle attachment until lightened. 

• 14

  Add the milk, scraping as needed, to lighten the filling to make it pipeable.   

Assemble:

• 15

  Match shells with each other with like sizes. 

• 16

  Pipe filling onto one side of the shell and sandwich with the other side/match.