Strawberry Macarons

Ingredients

• Almond flour (1 cup)
• Powdered sugar (1 3/4 cups)
• Egg whites (3 large, at room temperature)
• Granulated sugar (1/4 cup)
• Red food coloring (1/2 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Strawberry jam (1/4 cup)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until the mixture is fine and well combined. Sift the mixture into a bowl to ensure there are no lumps.
3. In a large mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to beat until the mixture reaches stiff peaks and is glossy, about 5-7 minutes.
4. Gently fold the almond flour mixture into the egg whites using a spatula. Be careful not to deflate the meringue. Once combined, add the red food coloring and mix until the batter is a uniform color.
5. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about an inch apart.
6. Let the piped macarons sit at room temperature for 30-60 minutes until they develop a skin. You'll know they're ready when you can lightly touch the surface without it sticking to your finger.
7. Bake in the preheated oven for 20 minutes, or until the macarons are set and can be easily lifted off the parchment paper. If they stick, they may need a few more minutes.
8. While the macarons cool, prepare the strawberry buttercream filling. In a medium bowl, beat the softened butter until creamy and fluffy. Gradually add the strawberry jam and mix until fully combined and smooth.
9. Once the macarons are completely cooled, pair them up by size. Pipe or spread a generous amount of the strawberry buttercream onto the flat side of one macaron half and sandwich it with another half. Repeat with the remaining macarons.
10. For best flavor, let the assembled macarons sit in the refrigerator for a few hours to allow the flavors to meld before serving.