Strawberry Macarons

Delicate and delightful French macarons filled with a sweet strawberry buttercream.

Ingredients - Serves 24

Preheat the oven to 300°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar and process until fine.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
Fold the almond flour mixture into the egg whites until well combined. Add the food coloring and mix until the batter is evenly colored.
Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.
Let the macarons sit at room temperature for 30 minutes to develop a skin.
Bake for 20 minutes, or until the macarons are set and can be easily lifted from the parchment paper.
While the macarons are cooling, make the filling by beating the butter until creamy. Add the strawberry jam and beat until well combined.
Once the macarons are completely cooled, pipe or spread the filling onto one macaron half and sandwich with another half. Repeat with the remaining macarons.