1. Prepare the Dry Ingredients:

Place the almond flour and 1 ¾ cups of the confectioners’ sugar in a food processor.

Pulse until thoroughly mixed. This ensures the almond flour is very fine.

Pass the almond flour mixture through a fine-mesh sieve. Discard any large pieces that remain in the sieve. This step is crucial for achieving smooth macaron shells.

2. Make the Meringue:

Place the egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and a very clean bowl).

Whisk on medium-low speed until frothy.

Slowly add the superfine sugar. Whisk until dissolved, 1-2 minutes.

Slowly add the remaining ½ cup of confectioners’ sugar.

Increase the speed to high and whip until the meringue is glossy and stiff peaks form, 1-2 minutes. The meringue should hold its shape and not droop.

If desired, add enough pink gel food coloring to achieve your desired color. Do not use liquid food coloring.

3. Combine Dry and Wet Ingredients (Macaronage): Gently fold the almond flour mixture into the meringue, a third at a time. This is the most crucial step, called the macaronage.

Using the side of a spatula, smooth the batter up the sides of the bowl several times to remove air bubbles and ensure there are no lumps. Do not overmix.

Run your spatula down the center of the bowl. The line in the batter should remain visible for a moment before the mixture flows back into itself. This indicates the correct consistency.

4. Pipe the Macarons:

Position a rack in the upper third of your oven.

Preheat the oven to 300°F (150°C).

Transfer the batter into a pastry bag fitted with a #7 or #10 round tip (or a zip-top bag with a corner snipped off).

Pipe 1 ⅜-inch rounds onto parchment-lined baking sheets, about 1 inch apart.

Tap the trays firmly against the counter 2-3 times to remove any excess air bubbles.

5. Rest the Macarons:

Let the piped macarons rest at room temperature until they are no longer wet or sticky to the touch, 30-60 minutes. This forms a skin.

6. Bake the Macarons: Bake, one tray at a time, until the cookies rise about ⅛ inch to form “feet,” 14-16 minutes. Rotate the tray halfway through baking.

7. Cool the Macarons: Remove the trays from the oven and let the macarons cool completely on the baking sheets.

Once the macarons have cooled completely, carefully remove them from the parchment paper.

8. Make the Buttercream Filling:

While the macarons are baking and cooling, make the filling.

Cream the softened butter in a stand mixer fitted with the whisk attachment (or using a hand mixer).

Slowly add the confectioners’ sugar until incorporated.

Beat in the strawberry powder, heavy whipping cream, vanilla extract, salt, and, if desired, enough pink gel food coloring to achieve your desired color.

Mix until smooth.

9. Assemble the Macarons: Pour the frosting into a pastry bag fitted with a small round tip (or a zip-top bag with a corner snipped off).

Pipe a circle of buttercream onto the bottoms of half of the macaron shells.

Place ¼ teaspoon of strawberry jam in the center of each frosting circle.

Top with the remaining macaron shells, pressing gently to create a sandwich.

10. Chill and Serve:

Refrigerate the assembled macarons, covered, until ready to serve. This allows the flavors to meld and the filling to firm up. Enjoy your beautiful and delicious Strawberry Macarons!