Grind up almond flour in a dry food processor and sift through a sieve. Do not force it through the sieve.
Sift confectioners sugar into almond flour with a sieve and a whisk.
Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
When the soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
Add batter to a piping bag using a plain round tip.
Pipe about 1 ½” circles, holding the bag perpendicular to the cookie sheet. To break off batter, make a little swirl motion on top.
Bang sheet on counter to get rid of bubbles and to help tops get smooth.
Let sit 45 - 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
Preheat the oven to 300 degrees F.
Bake for 10 - 15 minutes. You should be able to see the “feet”.
Let dry completely before piping in filling. Make little macarons sandwiches by matching up with same sized tops and bottoms.
STRAWBERRY POWDER
Put freeze dried strawberries in a baggie. Crush strawberries into powder with a meat mallet or rolling pin.
STRAWBERRY SYRUP
Add everything into a saucepan and cook until strawberries are soft.
Smash strawberries and cook till bubbling for 2 minutes.
Strain and set liquid aside or store in the fridge.
STRAWBERRY CARAMEL
In a small saucepan—add sugar, corn syrup, and water.
Heat on medium high heat until sugar has dissolved and the mixture is bubbling.
Turn down heat to medium. Cook until liquid starts to turn amber. Swirl sugar and remove from heat before burning. Should be amber color throughout.
Add butter and let it melt before adding cream. Stir together and add back to heat. If syrup starts to clump together, heat should help it separate again.
Let come to a low bubble again and cook on medium low for a minute or 2 more. Remove from heat.
Mix strawberry powder and syrup together.
Add vanilla and strawberry syrup mixture, whisk until combined fully.
Pour into heat safe storage. Let come to room temp before using or storing in the refrigerator.
CHOCOLATE GANACHE
In a saucepan heat up corn syrup and cream. Bring to simmer and take off heat.
Add chocolate and let it sit for a minute before stirring.
Stir till smooth and shiny.
Pipe ganache in a circle to form a dam and pipe caramel in the middle.
Let macarons mature in the refrigerator overnight.