Step 1: Prepare the Almond Flour Mixture.

Place the almond flour and 1 3/4 cups of the confectioners’ sugar in a food processor.

Pulse until thoroughly mixed to ensure the almond flour is very fine.

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

Step 2: Make the Meringue.

Place the egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment.

Whisk on medium-low speed until frothy.

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

Slowly add the remaining 1/2 cup of confectioners’ sugar.

Increase the speed to high and whip until the meringue is glossy and stiff peaks form, 1-2 minutes.

If desired, add in enough pink gel food coloring to achieve your desired color.

Step 3: Combine Dry Ingredients and Meringue (Macaronage).

Gently fold the almond flour mixture into the meringue, a third at a time.

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

Step 4: Pipe the Macaron Shells.

Position a rack in the upper third of the oven.

Preheat the oven to 300°F (150°C).

Transfer the batter into a pastry bag fitted with a #7 or #10 round tip.

Pipe 1 3/8-inch rounds onto parchment-lined baking sheets, about 1 inch apart.

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

Step 5: Rest the Macarons.

Let the macarons rest until they are no longer wet or sticky to the touch, 30-60 minutes. This forms a skin on the surface, which is essential for the “feet” to develop during baking.

Step 6: Bake the Macarons.

Bake, one tray at a time, until the cookies rise about 1/8 inch to form “feet,” 14-16 minutes.

Rotate the tray halfway through baking.

Step 7: Cool the Macarons.

Remove the tray from the oven.

Let the macarons cool completely on the parchment paper before removing them.

Repeat with the remaining trays.

Step 8: Make the Buttercream Filling.

To make the filling, cream the softened butter in a stand mixer fitted with the whisk attachment.

Slowly add the confectioners’ sugar until incorporated.

Beat in the strawberry powder, heavy cream, vanilla extract, and salt.

Mix until smooth.

If desired, add enough pink gel food coloring to achieve your desired color.

Step 9: Assemble the Macarons.

Pour the frosting into a pastry bag fitted with a small round tip.

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

Place 1/4 teaspoon of strawberry jam in the center of each frosting circle.

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

Step 10: Refrigerate.

Refrigerate the assembled macarons, covered, until ready to serve. This allows the flavors to meld and the filling to firm up.