Macarons à la fraise 
Strawberry Macarons
Cooking Instructions
- 1
Mix the almond flour with the sugars. Be sure to sift the powdered sugar, granulated sugar, and almond flour well to get a fine powder and make mixing easier. Set aside 2 tablespoons (about 30 grams) of granulated sugar to mix with the egg whites.
- 2
Beat the egg whites with a pinch of salt and a few drops of lemon juice until soft peaks form. Gradually add the reserved sugar, one tablespoon at a time, until you get a smooth, stiff meringue. Add a few drops of red food coloring.
- 3
Gradually fold the almond flour and sugar mixture into the meringue, mixing gently.
- 4
Line a baking sheet with parchment paper. Using a piping bag, pipe small rounds of batter onto the sheet, spacing them apart. Let them rest for 30 minutes.
- 5
Preheat the oven to 300°F (150°C). Bake for 15 minutes. Open the oven door during the last 5 minutes to prevent the shells from cracking. Let cool before removing from the parchment.
- 6
Spread strawberry jam on half of the shells and sandwich them together in pairs.
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