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 for 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 shells cool completely before piping in filling. Make little macarons sandwiches by matching up with the same sized tops and bottoms.

Melt chocolate in a microwave, 30 seconds at a time until just starting to melt. Be careful not to burn! Chocolate should finish melting out of microwave. If still not totally melted, try 15 - 20 more seconds.

Warm syrup in microwave for 10 seconds. Mix into chocolate.

When cool enough to handle, knead into a ball or disc. Set aside for 10 minutes wrapped in plastic.

Shape into balls and paint dust on pearls.

Add egg yolks, sugar, milk to a small saucepan. Turn heat on medium and whisk mixture often. Bring to a gentle bubble and stir while cooking for a minute.

Remove from heat and strain into a mixer bowl to remove any chunky egg pieces.

Add strawberry powder (crushed freeze dried strawberries strained), vanilla, lemon zest and juice. Mix on medium and gradually add butter.

Store in the fridge. Cookie tastes best the next day.