Start by making the macarons. Pulse together almond flour and confectioners sugar in a food processor for about 20 seconds. Then sift 2-3 times, ensuring there are no clumps in the flour. (If there are any large granules that do not pass through the sifter, throw them away)
In a large bowl, add egg whites. Begin to beat the egg whites on medium speed until the egg whites become bubbly and are no longer translucent. Add cream or tartar and continue to beat. Once foamy, begin adding sugar very slowly. Increase the speed to high and continue adding sugar until it’s gone. Beat until stiff peaks form and meringue is white and glossy. (You should be able to turn the bowl up side down without the meringue moving)
Add the half of the confectioners sugar and almond flour mixture to the meringue and begin to mix in. Once incorporated, add the remaining amount of and begin folding the mixture, also known as macronage, until the batter is smooth and and has flowing ribbons in the batter. Batter should flow like lava. The batter is finished mixing once you can draw a figure 8 and the batter does not break.
Add batter to a piping bag with wilton 1A piping tip or a ziploc bag with about a ½ inch cut opening.
Line two cookie sheet with either parchment paper or macaron silpat. Pipe macarons onto each sheet into desired size (mine are about 1 inch in diameter)
Tap the pan onto a hard surface to pop any bubbles and get rid of any lingering gritty particles. If any of the bubbles do not pop, use a toothpick and gently pop them bubbles.
Let the macarons sit at room temperature for 40 minutes to an hour, until they are no longer shiny and form a skin. (When you touch the macarons, the batter should not stick to your finger. This process may take a bit longer if your home is more humid)
Preheat the oven to 300 degrees. Bake the macarons one sheet at a time for 14-15 minutes. Allow the macarons to cook completely prior to removing them from the cookie sheet.
While macarons are cooling, add butter to a stand mixer with the whisk attachment. Beat butter on medium speed for 1 minutes then begin adding the strawberries and powdered. Continue to mix until smooth and strawberries are completely mixed into the buttercream.
Very gently, lift the silpat or parchment paper from the cookie sheet and peel the macaron away. (They are very delicate and If you try to just pick it up off of the sheet, it will rip)
Match macarons with similar sized macarons to make a sandwich.
Pipe buttercream onto the perimeter of one macaron and then fill the center with about ½ tsp of strawberry jam. Place the other macaron on top. Garnish