Set the egg whites aside to come to room temperature.  Place the freeze-dried strawberries in the bowl of a food processor or mini-chopper, and process to a fine powder.

Measure the almond meal, powdered sugar, and 2 tablespoons of the strawberry powder into the bowl of a food processor.  Process the mixture finely, then sift, discarding any large bits.  Set aside.

Measure the granulated sugar in a small bowl.  Add the cream of tartar and salt to the whites, and mix on medium-high speed, using the whip attachment.  When the whites hold soft peaks, start adding the granulated sugar, very slowly, while continuing to whip.  When all the granulated sugar has been incorporated, continue to whip until stiff.  Stir in the rose pink color until evenly combined.

Add the almond meal mixture to the meringue, and fold together, until the batter drops from the spatula in a long ribbon.  Transfer to a piping bag fitted with a large round tip, and pipe 1 1/2-inch diameter rounds onto parchment-lined baking sheets.  Allow to dry for 45-60 minutes, or until thin, dry membrane forms on the surface.

Preheat the oven to 300 degrees F, and bake the macarons (one sheet at a time) until set (approximately 10-15 minutes).  Do not brown.  Allow to cool on the baking sheet, then carefully peel from the parchment and sandwich with vanilla buttercream and chocolate macaron shells.

Set the egg whites aside to come to room temperature.

Measure the almond meal, powdered sugar, and cocoa into the bowl of a food processor.  Process the mixture finely, then sift, discarding any large bits.  Set aside.

Measure the granulated sugar in a small bowl.  Add the cream of tartar and salt to the whites, and mix on medium-high speed, using the whip attachment.  When the whites hold soft peaks, start adding the granulated sugar, very slowly, while continuing to whip.  When all the granulated sugar has been incorporated, continue to whip until stiff.

Add the almond meal mixture to the meringue, and fold together, until the batter drops from the spatula in a long ribbon.  Transfer to a piping bag fitted with a large round tip, and pipe 1 1/2-inch diameter rounds onto parchment-lined baking sheets.  Allow to dry for 45-60 minutes, or until thin, dry membrane forms on the surface.

Preheat the oven to 300 degrees F, and bake the macarons (one sheet at a time) until set (approximately 10-15 minutes).  Do not brown.  Allow to cool on the baking sheet, then carefully peel from the parchment and sandwich with vanilla buttercream and strawberry macaron shells.

Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water.  Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger.  Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.  Add the butter, a tablespoon at a time, whipping after each addition.  If the mixture starts to look curdled, continue to whip on high speed until it comes back together, before adding the remaining butter.  If it seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip.