French Macaron With Strawberry Buttercream - confectioners sugar

Method

• For the macarons:
• Pulse ground almonds and confectioner's sugar in a food processor until well combined. Sift the mixture well.
• Using an electric mixer with a whisk attachment, whisk egg whites on medium speed until foamy. Slowly increase speed and add in sugar, a tablespoon at a time. Continue whisking until firm glossy peaks form, about 4-5 minutes, being careful not to beat to overstiffness.
• Add almond mixture over whites and gently fold all ingredients until smooth and well combined, about 40-50 folds.
• At this point, if needed, divide batter in different bowls and add your food coloring(s).
• Spoon into piping bag(s) with round tip or fill a large plastic sandwich bag with mixture and snip off 1/4 inch from the tip.
• While keeping the top of the bag tight, squeeze out 1/2 inch rounds on to parchment-lined baking tray(s).
• Let these rest for 20 minutes after being piped, so that a "skin" is formed and it is slightly firm to the touch. Preheat oven to 325°F in the meantime.
• When ready to bake, bake one sheet at a time and reduce oven temperature to 300° F when placing the trays in the oven. Bake for 16 minutes, rotating halfway through. When done, they should be crisp and firm, no browning at all.
• Let macaroons cool on the baking sheets for 3-4 minutes. Then transfer to wire rack.
• Note: Before each batch is set to bake, make sure you increase oven temp to 325°F, and once preheated, reduce to 300° F when it actually goes in.
• For the strawberry buttercream:
• Pulse strawberries with vanilla extract in a food processor until pulped and slightly chunky. Add in butter and process until smooth and combined.
• Add in powdered sugar by 1/2-cupfuls and pulse until fluffy and all elements are evenly distributed.
• Pour in milk and continue to pulse, using a rubber spatula to stir at intervals to aid in blending, until it is combined well and a smooth fluffy frosting results.
• To assemble, when macarons are completely cooled, pipe or spoon filling onto one macaroon and pair up with a similar-sized one to top.