1. Preheat and prepare. Preheat your oven to 300° F. Line a couple of baking pans or cookie sheets with parchment paper (or silicone baking mats, if you prefer). If you plan to use a piping template, place one or two underneath the parchment. I secure my parchment paper in place with a heavy cup or small magnets. Snip the corner off your piping bag and insert your round tip. Push part of the bag into the large side of the tip. This will stop the batter from leaking through when you fill it.
2. Sift the dry ingredients. Since I bake macarons on a regular basis for and with clients, I sift the almond flour, powdered sugar, and any ground powder right into the bowl of whipped meringue. But for new macarons mavens, I recommend sifting ahead and setting them nearby.
3. Whip the meringue. Whip the egg whites on medium speed until foamy. With the mixer running, slowly rain in the granulated sugar. Whip on high speed to a firm meringue. The meringue is ready when it's shiny, silky, opaque, and resembles shaving cream. The meringue will make slightly curved peaks when you lift out the beater. Add a small amount of red or pink gel food coloring, and whip on high speed for 30 seconds more.
4. Fold in the dry ingredients. Sift or add the dry ingredients to the whipped meringue. You can do this in a few additions if it's easier for you. Stir a bit vigorously a first to create a somewhat homogenous mixture. Then fold gently by scraping in a circular motion around the inside of the bowl and then up over the top of the batter. Cut your spatula through the center of the batter with every other stroke. Macaron batter is ready when it ribbons off the spatula, and settles back into itself in 10 to 20 seconds.
5. Transfer the batter and pipe into rounds. Place your prepared piping bag inside a drinking glass and pull the opening of the bag down and around the rim. Then scrape in the batter, press any air out, and twist it tightly at the top to lock in the batter (you can also secure it with a rubber band). Hold the piping bag vertically and a quarter-inch off the baking pan. Then squeeze until you reach the inner edges of the template circles. Immediately stop squeezing and flick the tip away in a circular motion.
6. Tap and rest. If your batter doesn't settle flat after a few moments, tap underneath the pans with your hand to settle the batter. Let the piped macarons rest on the counter for 10 to 20 minutes. The shell will turn from shiny and sticky, to smooth and dull.
7. Bake. Bake the macarons for 14 to 18 minutes, rotating the pan once the signature pied, or “feet” form. This happens after about eight minutes of baking. Begin checking for doneness after 12 to 13 minutes. Gently nudge the tops of a couple of macaron shells with your finger. If the tops don't wiggle, the macarons are done. Try to avoid browning the bottoms of the shells.
8. Match and fill. Remove the pan and cool the shells for a couple of minutes. Remove the shells by gently pushing up from underneath the parchment with one hand and peeling them away carefully with the other. Make pairs of macarons and pipe strawberry jam, strawberry buttercream, or both onto half of the shells. Then top with their partners.
9. Store chilled and age the filled shells.  Store the filled macarons in an airtight container in the refrigerator for 24 hours. This allows the shells to soften and fill in (become less hollow) as they absorb moisture and flavor from the fillings. Macarons keep for about a week when stored chilled. Always serve macarons at room temperature.

Fresh Strawberry Filling

1. Bloom the gelatin. Sprinkle the gelatin evenly over the water in a small bowl. The mixture will gelatinize, becoming thick and opaque after about five minutes. Remove the stems from your strawberries and blend until smooth.
2. Simmer the jam ingredients. Bring puréed strawberries, lemon juice, a small pinch of salt, and sugar to a simmer in a small pot. Cook gently for about five minutes.
3. Whisk in the gelatin and cool. Remove the pot from the heat, and whisk in the bloomed gelatin until it dissolves. Pour the filling into a small heat-safe bowl, and press plastic wrap against the top. Cool the filling in the refrigerator. Stir to loosen it up before piping on the macaron shells. Store chilled. 

Strawberry French Buttercream

1. Boil the syrup. Boil the sugar and water in a saucepan to the firm ball stage (248° F) measured on a probe or candy thermometer. At the same time, beat the eggs in a medium bowl or bowl of a stand mixer (whisk attachment) until foamy. Keep the mixer running at a low speed until the syrup is ready.
2. Temper it into the eggs. With the mixer on low speed, drizzle the hot syrup slowly into the foamy eggs. Do your best to avoid hitting the beater. I find this method is easiest when using a hand mixer.
3. Whip until cool. Continue beating at medium-high speed until the mixture cools to room temperature.
4. Beat in the butter. Add the butter a tablespoon at a time. It may appear broken and lumpy at times, but if you keep beating it will smooth out.
5. Add flavorings. Beat in any extracts, strawberry filling, and/or freeze-dried strawberry powder. Store French buttercream chilled. Beat briefly with a hand or with a stand mixer to revive it after chilling. Serve it at room temperature.