Pretty in Pink Macarons

Macarons:

In a bowl whisk together the powdered sugar, ground almonds, and the food color. Set aside.

In a stand mixer fitted with the whisk attachment, whip the egg whites until they appear foamy. While the mixer is running carefully pour in the sugar in a slow stream. Continue beating the whites on high until they reach a consistency similar to that of shaving cream.

Be careful not to over-beat, or the meringue will be too dry.

Add the nut, powdered sugar mix to the meringue, and begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mat lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

Preheat the oven to 300 degrees F.

When ready, bake for 14 to 15 minutes. Depending on their size they might require a longer baking time. When they are done, remove from the oven and let cool.

Pink Lemonade Meringue Buttercream:

Puree strawberries, lemon zest, and lemon juice with an immersion blender or in a food processor.

Whisk egg whites and sugar in a heatproof bowl of a standing mixer. Place bowl over a medium saucepan with simmering water. Continue whisking until mixture is warm and smooth when rubbed between your fingertips.

With the whisk attachment fitted on your mixer, whisk the warm egg and sugar mixture on medium-high until no longer warm and soft peaks form. This process takes approximately 10 minutes.

Reduce the speed to medium-low and begin adding small cups of butter about a tablespoon or two at a time making sure it is well blended before adding more.

Once all the butter has been blended in, scrape down the sides of the bowl with a spatula and switch to the paddle attachment, mix on low to help remove all air bubbles 1-2 minutes.

Add strawberry-lemon puree and continue mixing until smooth. The buttercream may or may not curdle. If it does, continue whipping, it should eventually smooth out.

Pipe or spread the buttercream onto the bottom side of one macaron; and top with another to make a sandwich.

Store leftover buttercream in a sealed container for up to 3 days in the refrigerator or up to 1 month in the freezer. When ready to use whip with the paddle attachment of your mixer for about 5 minutes.