Homemade Strawberry Purée

1. Make my homemade strawberry purée recipe, using half the quantity (250 g of strawberries, about 1 ¾ cups).

Strawberry Ganache

1. Melt the white chocolate in the microwave in 20–30 second intervals, stirring between each, until fully melted and smooth.
2. Heat the heavy cream in a small saucepan over medium heat or in the microwave until hot (but not boiling).
3. Pour the warm cream over the melted white chocolate. Add the strawberry purée, freeze-dried strawberry powder, and vanilla extract. Mix until smooth and well combined.
4. Cover with plastic wrap, pressing it directly onto the surface, and let the ganache set at room temperature or chill in the fridge until firm.

Macaron Shells

1. In a food processor, blend the almond flour, powdered sugar, and freeze-dried strawberry powder until fine and well combined.
2. In the bowl of a stand mixer, beat the egg whites until foamy.
   With the mixer on medium-low speed, gradually add the granulated sugar—about 1 tablespoon every 30 seconds. Once all the sugar is added, increase to medium-high speed and whip until stiff peaks form.
3. Add the pink or red gel food coloring to get your desired shade.
4. Gently fold in the dry ingredients using a silicone spatula. Mix until the batter flows in a ribbon when lifted.
5. Pipe small circles of batter onto a baking sheet lined with parchment paper.
   Let the shells rest at room temperature for 30 to 45 minutes, or until you can lightly touch the surface without it sticking to your finger.

Baking

1. Preheat your oven to 290–300°F (145–150°C) for 20 minutes.
2. Bake the macaron shells for 14 to 15 minutes without opening the oven door. Let them cool completely before removing them from the parchment.
3. Once cooled, pipe the strawberry ganache onto half of the shells, leaving a small well in the center.
4. Add a little extra strawberry purée using a piping bag.
5. Top with the remaining shells to create sandwiches, then refrigerate for at least 2 hours before enjoying.