Strawberry Purée

1. Place strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 8 to 10 minutes, stirring occasionally, until the strawberries are very soft and release their juices.
2. Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds. Let the purée cool completely before using.

Strawberry Ganache

1. Finely chop the white chocolate and place it in a bowl.
2. Heat the cream until hot but not boiling, then pour it over the chocolate. Let sit for 1 minute, then stir until smooth.
3. Add the strawberry purée, strawberry powder, and vanilla extract, then mix until fully combined.
4. Cover with plastic wrap touching the surface and let it set at room temperature or in the fridge until thick enough to pipe.

Macaron Shells

1. Blend or sift the almond flour, powdered sugar, and strawberry powder until you get a very fine mixture with no lumps.
2. Place egg whites in a clean mixing bowl and beat until foamy.
3. Add the granulated sugar gradually, one spoon at a time, while continuing to mix.
4. Increase speed and whip until stiff peaks form (the meringue should hold its shape when you lift the whisk).
5. Add a small amount of pink gel food coloring and mix just until combined.
6. Add the dry ingredients to the meringue and gently fold using a spatula.
7. Mix until the batter becomes smooth and flows slowly like a ribbon when lifted. Do not overmix.
8. Transfer the batter to a piping bag and pipe small rounds onto a lined baking sheet.
9. Tap the tray firmly on the counter to release air bubbles, then pop any visible bubbles with a toothpick.
10. Let the shells rest at room temperature for 30 to 45 minutes, until the surface is dry to the touch.

Baking

1. Preheat the oven to 145–150°C (290–300°F) for at least 20 minutes.
2. Bake one tray at a time for 14 to 15 minutes. Do not open the oven during baking.
3. The shells are ready when they no longer move when gently touched. Let cool completely before removing.

Assembly

1. Transfer the strawberry ganache to a piping bag. Pipe a ring onto half of the shells.
2. Fill the center with a small amount of strawberry purée.
3. Top with another shell to form a sandwich.
4. Refrigerate the macarons for at least 2 hours before serving for the best texture and flavor.