INSTRUCTIONS
Line the moulds with baking paper.
Sift together the powdered sugar and ground almonds.
Beat the egg whites and the sugar until they become frothy and add the cream of tartar.
Beat the egg whites until stiff peaks form. Add a few drops of pink food coloring.
Stir in one third of the mixture of almond flour and powdered sugar. Push the dough over the sides of the bowl until it flows like thick lava.
Pipe in a V shape to make hearts or use half a tablespoon to make circles with the dough. If desired, garnish with a few sprinkles.
Let stand for 45 minutes until there is a crust on the outside (the macaroons should not stick to your fingers when you touch them).
Bake one sheet at a time on the lower oven rack at 300°F for 15 minutes.
Let cool in the pan and use a spatula to remove the macaroons from the parchment paper.
STRAWBERRY CHAMPAGNE BUTTER CREAM
Put the strawberries and wine in a small saucepan and bring to a boil. Boil until they are reduced to one cup ¼ (about 10 minutes). Strain through a sieve to remove seeds. Allow to cool.
In the bowl of a stand mixer, whisk the egg whites and sugar.
In a medium saucepan, simmer 2 inches of water, then place the bowl with the egg whites on the simmering water and heat, whisking constantly, until the mixture reaches 145°F.
Remove the bowl from the heat and attach it to a stand mixer fitted with a whisk. Whisk the mixture at high speed until it cools to room temperature, is light and fluffy and resembles a marshmallow lint. If the meringue is hot, it will melt the butter, so feel the bowl to make sure it has cooled to room temperature before continuing.
With the blender on medium-high speed, add the butter a few tablespoons at a time, letting each addition mix completely before adding the next.
Add the strawberry wine mixture to the butter cream and beat to incorporate.
Refrigerate to firm the butter cream (about 30 minutes).
ASSEMBLING THE MACAROONS
If you want more strawberry flavor, wipe the edges of the macaroon with buttercream and place a small amount of strawberry jam in the middle. Cover with another macaroon.
OR you can pipe or spread enough buttercream to cover the bottom macaroon, then gently place the other macaroon on top.