Combine the powdered sugar and almond flour. Pulse in a food processor until fine (optional but recommended), then sift to remove any larger pieces. Set aside.

Divide the egg whites into two equal portions (72 g each).

Add one portion to the dry ingredients and mix with a spatula until a thick paste forms.

If using food coloring, add it at this stage.

Wipe the inside of your stand mixer bowl with a paper towel lightly dampened with lemon juice to remove any grease (fat can prevent egg whites from whipping properly).

Add the remaining 72 g egg whites to the clean bowl.

In a small saucepan, combine the granulated sugar and water.

Heat over medium-low until the syrup reaches 244°F (118°C) on a candy thermometer (about 7–12 minutes).

No thermometer? Drop a small amount into cold water—it should form a soft, moldable “raindrop.”

While the syrup is heating, begin whipping the egg whites until stiff peaks form.

Once the syrup reaches temperature, slowly pour it down the side of the mixing bowl while continuing to whisk.

Do not pour directly into the whisk, as the syrup can splatter and harden on the bowl.

Continue whipping on medium-high speed for about 45 seconds, until the meringue is glossy, fluffy, and holds stiff peaks.

Add the strawberry extract and mix briefly to combine.

Add a small portion of the meringue to the almond paste to loosen it.

Gently fold in the remaining meringue using a spatula.

Check consistency using the figure-8 test: the batter should flow smoothly and form an “8” without breaking. Stop mixing just before this point to avoid overmixing.

Transfer the batter to a piping bag fitted with a round tip.

Pipe onto parchment-lined baking sheets or a silicone macaron mat.

For even sizing, count consistently as you pipe (for example, “1–2–3” per shell).

Tap the trays firmly on the counter 4–6 times to release air bubbles.

Pop any visible bubbles with a toothpick if needed.

Let the macarons rest uncovered for 30 minutes or longer, until the tops are dry to the touch.

While shells dry, preheat the oven to 300°F (convection).

Bake for 16–17 minutes.

Let cool on the tray for 5 minutes, then slide the parchment onto the counter to cool completely.

Beat the butter until light and off-white. Gradually add the powdered sugar until smooth and slightly thick.

Add the heavy cream and vanilla extract and whip until fluffy.

Finely chop the strawberries and set aside.

Match macaron shells by size.

Pipe a ring of buttercream onto one shell, add chopped strawberries to the center, then sandwich with a second shell.

Store macarons in an airtight container for up to 8 days, or refrigerate for up to 10 days.

For best texture and flavor, enjoy 12–24 hours after filling.