Sunny Priyan
1 cup powdered sugar, 3/4 cup almond flour, 2 egg whites, 1/4 cup sugar 1/4 tsp cream of tartar, 1/2 cup unsalted butter, 1 cup powdered sugar, 2 tbsp strawberry puree, 1 tsp vanilla extract.
Whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to whisk. If desired, add a few drops of pink food colouring.
Gently fold the sifted almond flour and powdered sugar into the whipped egg whites using a spatula.
Pipe the macaron batter on a parchment-lined baking sheet. Let the shells rest for 30 minutes.
Preheat your oven to 300°F (150°C). Bake for 15-18 minutes. Prepare the strawberry filling by creaming butter, powdered sugar, strawberry puree, and vanilla extract until smooth.
Pair up the macaron shells with the strawberry filling. Enjoy your delicious strawberry macarons!