pink macaron shells

1. Prepare everything you’ll need to make the macarons. Line several baking sheets with parchment paper and fit a piping bag with a medium-sized round tip.
2. Mix together the almond flour and powdered sugar. Sift the mixture twice, discarding any larger pieces, and set aside.
3. Beat the egg whites with a pinch of salt until frothy and white.
4. Begin adding the granulated sugar gradually and keep beating until stiff peaks form. This can take anywhere from 5-10 minutes.
5. Beat in the vanilla extract.
6. Gently fold the dry ingredients into the egg whites. Start with ⅓ of the almond mixture and then gradually add the rest until all of the mixture is fully incorporated. If using, add the food coloring after ⅓ of the almond mixture is incorporated. Start with a small amount and add more as needed. You’ll know the batter is the right consistency when it can stream from the spatula into a figure-eight without breaking.
7. Use a piping bag fitted with a medium-sized round tip to pipe the macarons onto the prepared baking sheet. The macarons should be approximately 1.5 inch (4 cm) in diameter and you’ll need to leave about 1 inch (2.5 cm) between each macaron.
8. Tap the baking sheet against the counter several times to eliminate any air bubbles.
9. Let the macarons rest at room temperature for 40 minutes until dry to the touch. This step is very important so don’t skip it!
10. Preheat the oven to 300 F (150 C) and bake the macarons for 15-17 minutes.
11. Let the macarons rest for 15 minutes on the pan and then transfer to a wire rack to cool completely.
12. Pipe the strawberry champagne buttercream onto half of the macaron shells and top with another macaron shell.

strawberry champagne buttercream

1. Add the strawberries and champagne to a blender and puree until smooth.
2. In a small saucepan, bring the strawberry champagne mixture to a boil over medium-heat. Reduce heat to a simmer and cook until the sauce has reduced to about ⅓ cup (80 ml), about 20-25 minutes. The mixture will be thick and syrupy. Allow to cool to room temperature.
3. In a large bowl, beat the softened butter and mascarpone until smooth.
4. Add the powdered sugar and strawberry champagne sauce. Continue beating until light and fluffy. Add more powdered sugar to thicken or a few tablespoons of champagne (straight from the bottle) to thin out as necessary.