Instructions

Make The Base Mix

1. Pulse the almond flour, granulated sugar and confectioner's sugar in a food processor to combine. Move the mixture to a sieve and sift into a bowl.
2. Whisk the ingredients after sifting to be sure they are well combined then divide the base - setting aside 12 oz (336g) for the macaron shells and the remaining for the buttercream filling.

Make the Macaron Shells

1. Preheat the oven to 350°F.
2. Use a biscuit cutter to draw twenty four 2" circles on a 1/2 sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans.
3. Whip the egg whites to soft peak. With the mixer running add the remaining 1.5 oz of confectioner's sugar and whip to full peak. Reduce the speed to medium low and add the food coloring, 1 drop at a time, until you have a color that you like. Fold the almond mixture into the whites. Continue folding until it becomes soft and shiny, but not thin and runny.
4. Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag). Pipe the discs until they're 1/4" from the edges of the circles you've drawn.
5. Set the pan aside to allow the cookies to dry for 30-60 minutes.Touch the top of a cookie to make sure it's dry to the touch, it can be a bit tacky but shouldn't completely stick to your finger.
6. Bake for 7-8 minutes then rotate the trays. Bake for another 5-6 minutes until the shells are dry and the centers are soft. Allow the shells to cool completely. You can use a small offset spatula to release the shells from the parchment. Be careful handling the shells, it's very easy to crack the smooth surface.

Make the Buttercream Filling

1. Grind the freeze dried strawberries to a powder in a food processor.
2. Boil the rosé wine in a small saucepan until it is reduced to 1/4 cup.
3. Combine the softened butter with the reserved macaron base mix, add the reduced wine and the powdered strawberries. Whip on medium-high speed until the buttercream lightens in color and becomes aerated.
4. Scoop the buttercream into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag. Pour the strawberry preserves into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag.
5. Pair up the cooled shells by size. Flip over one shell per pair. Pipe a ring of buttercream around the edge of each flipped shell. Pipe a dollop of strawberry preserves into the middle of the buttercream rings. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
6. The finished cookies should be refrigerated in a covered container for a couple of hours or overnight before serving. The cookies can also be frozen for several weeks.