I love strawberry and elderflower anything. I think that this should be a more popular and recognized combination, just because it combines tart and sweet red fruit with floral, lychee-like elderflower for a balanced, pleasant combination. I had to use food coloring in these, as my usual go-to’s of pitaya powder and beetroot powder actually ruined my shells, but it was definitely a “the more you know” kind of moment!

For the macarons:
3/4 cups almond flour
1 cup confectioner’s sugar
2 egg whites
1/4 cup granulated sugar
1 dot red or pink gel food coloring

Sift the almond flour with confectioner’s sugar. Whip egg whites with the sugar to stiff peaks then whisk in the food coloring. Fold in your almond flour mixture about 20 to 30 times, or until the mixture flows in a thick stream. Pipe the mixture in 1 1/2 inch rounds, keeping them 3 inches apart, on a parchment-lined sheet tray. Tap the tray and let these sit for an hour in a dry room. Bake at 285 degrees F for 16 minutes, rotating the tray halfway through. Cool before filling with the buttercream.

For the French buttercream:
2 egg yolks
1/4 cup strawberry puree
2 tablespoons granulated sugar
2 tablespoons elderflower liquor
A pinch of salt
2 sticks unsalted butter

Heat up the puree with the sugar, elderflower liquor, and salt. Whisk into your egg yolks and then whisk in your butter, combining to form a buttercream. Pipe a small dot on the flat side of your shells and sandwich together.