Gather the shell ingredients - * Almond flour * Powdered sugar * Egg whites * Granulated sugar * Pink gel food coloring (optional)
– Heat a small saucepan of water over medium heat. Add the egg whites and granulated sugar to a heatproof bowl and set it over the water. – Whisk the egg whites and sugar together until the sugar has fully dissolved.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. – Beat the egg white mixture on medium speed for 2-3 minutes or until the meringue holds a soft peak.
Add a few drops of pink gel food coloring to the meringue and continue mixing on medium speed until stiff peaks form.
Once stiff peaks form, sift the powdered sugar and almond flour into the bowl and fold them gently into the meringue. Make sure to fold gently because you don't want to deflate the egg whites.
Fold just until the meringue reaches the "lava stage". When the meringue flows smoothly off the spatula without breaking, it's ready.
- Transfer the meringue to a piping bag. Pipe 1" macarons onto a lined baking sheet. – Set the macarons aside to rest for 20-30 minutes – Bake for 14 minutes. – Allow the macarons to cool completely on the pan before assembling.
Gather the filling ingredients - * Butter * Powdered sugar * Chocolate chips * Strawberry jam
– Add the softened butter and melted chocolate to the bowl of a stand mixer. Beat on medium speed until the butter is fluffy. – Slowly add the powdered sugar before turning the mixer to medium high speed. Beat until the buttercream becomes light and fluffy.
Place the macaron shells in similar sized pairs. Pipe a small ring of buttercream onto the flat side of one macaron and fill the center with strawberry jam (about 1/2 teaspoon).
Place another macaron shell on top and press down gently, just until the chocolate buttercream reaches the edges. Repeat with the remaining macarons.
Place the filled macarons in an airtight container and rest them in the fridge overnight. Bring to room temperature and enjoy.