Prep Time: 90 Min
Strawberry Macarons: Fine almond flour, powdered sugar, strawberry powder, egg whites, granulated sugar, strawberry extract & red gel food coloring Vanilla Buttercream: Unsalted butter, powdered sugar, salt, vanilla extract & milk
Cook Time: 30 Min
Add the granulated sugar and egg whites to the bowl of a double boiler. Whisk until the egg whites are frothy and the sugar is dissolved.
Add the egg white/sugar mixture to a large bowl and use a handheld electric mixer to beat until it forms stiff peaks.
Fold the almond flour mixture into the egg whites 1/3 at a time.
Be careful not to over-mix. A good test is to see if you the batter falls off the spatula in ribbons to make a figure 8 shape.
Pipe the batter onto baking trays lined with silpat macaron baking mats. Let the cookies sit to form a skin on top, and then bake.
Sandwich the cookies together with buttercream and decorate with a drizzle of white chocolate and a sprinkle of crushed freeze-dried strawberries.