Celebrate mom with an edible gift this Mother’s Day! Macarons make a special handmade treat, especially when paired with sweet strawberry and delicate rose.
Place the egg whites in a large mixing bowl, covered, and allow to come to room temperature.
Place the powdered sugar and almond meal into the prep bowl of the food processor. Process to a fine powder, and sift to remove any larger pieces that may remain.
Tint to desired color with gel paste food coloring, and continue to whip until the meringue holds stiff peaks.
Add the almond meal/powdered sugar mixture to the egg whites, all at once.
Pipe 1-inch diameter rounds on a parchment-lined baking sheet.
Place the egg white and sugar in a large mixing bowl, and whisk to combine.
Place the bowl over a small pot of simmering water, and cook, whisking occasionally, for about 5 minutes, or until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
Remove the bowl from the heat and whip on high speed, with the whisk attachment, until no hint of warmth is left when you place your hand against the side of the bowl.
Whip in the butter, one tablespoon at a time. (If the mixture looks curdled, continue to whip until it comes back together, before adding more butter. If it seems runny, place it in the fridge for 15 minutes and then whip some more.)
When the mixture is thick and fluffy, add in the fresh strawberries and rosewater.
Whip on high speed until the frosting is fluffy and smooth.
Macarons are best served the day after assembling.