3egg whites110 grams, split equally in two separate bowls
1/4tspcream of tartar
1 ½cups200 grams fresh strawberries
1cup220 grams salted butter, room temperature
2 ½cups325 grams powdered sugar, sifted
1/2cupdiced fresh strawberries
Preheat oven to 235˚F.
Combine powdered sugar and almond flour in a food processor and blend until extra fine.
Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a small saucepan, heat granulated sugar and water until a candy thermometer reads 175°F. Do not turn heat off yet.
Start beating the first set of egg whites using an electric mixer.
When the syrup reaches 230°F, slowly pour into the whipped egg whites. Mix on high until stiff, glossy peaks form. Add strawberry emulsion and cream of tartar and mix until well combined.
Add the remaining egg whites to the almond flour mixture and mix with a spatula. The mixture should be a thick paste.
Mix the meringue into the almond/powdered sugar paste mixture in two batches. Continue to fold slowly until the batter falls into ribbons when holding the spatula above the bowl.
Transfer the macaron batter into a piping bag fitted with a #5 round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment on to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
Bake the macarons for 15-18 minutes, until the “feet” are well-risen, and the macarons don’t stick to the parchment paper. Let them cool completely.
For the strawberry buttercream, add strawberries to a food processor or blender and puree until smooth.
Transfer the strawberry puree to a small saucepan and cook over medium heat. Allow mixture to come to a slow boil until it has thickened and reduced to a puree while stirring constantly, about 10-15 minutes.
Transfer the puree into a small bowl and allow it to cool completely.
Place butter in a mixer fitted with the paddle attachment and beat for about 1 minute, until light and fluffy.
Add powdered sugar in two batches and beat until fully incorporated. Add strawberry puree and keep mixing until well combined.
Transfer strawberry buttercream to a piping bag fitted with a star tip.
Pipe a circular edge to one macaron shell. Fill the center with diced strawberries. Top it with another macaron shell to create a sandwich.
Repeat with remaining macaron shells and buttercrea
Recommendation to measure using grams since being precise is key to making a perfect macaron.