Step 1: Preparing the Macaron Shells Start by sifting 105 grams of almond flour and 105 grams of powdered sugar together to remove any lumps. In a separate bowl, whisk 100 grams of egg whites with 100 grams of white granulated sugar over heat until frothy, then whip until stiff peaks form. Gently fold in the dry ingredients and a drop of yellow food coloring if you want that sunny look. Pipe the batter into 1.5-inch circles on a baking sheet, let them rest for about 30 minutes, and bake at 300°F (150°C) for 15-20 minutes. Use an oven thermometer to keep the temperature spot-on, as this helps avoid issues like cracking.

Step 2: Making the Strawberry Lemonade Curd While the shells rest, cream 1.5 tablespoons of unsalted butter with 2.5 tablespoons of granulated sugar and 1.5 tablespoons of lemon zest. Add 2 large eggs, 1/8 teaspoon salt, and 1/4 cup freeze-dried strawberry powder, then cook the mixture on low heat until it thickens. This step brings that tangy, fruity filling to life.

Step 3: Preparing the Strawberry Lemonade Buttercream Process 1 cup of freeze-dried strawberries into a fine powder. Cream 2 tablespoons of unsalted butter and 4 tablespoons of cream cheese with 1 to 1.5 cups of powdered sugar and the strawberry powder. Mix in the zest of one lemon, 1/2 teaspoon vanilla extract, and 1 teaspoon milk to get a smooth consistency. Adjust with more powdered sugar or milk as needed.

Step 4: Assembling and Finishing Pipe a ring of buttercream onto the cooled macaron shells, fill the center with the curd, and sandwich with another shell. Refrigerate overnight to let the flavors blend. The total prep time is about 1 hour, with 40 minutes of cooking, making this a doable project even on a weekday. Avoid overmixing the batter to keep it from getting too runny, and always let the shells rest before baking. I tried this once without resting, and let’s just say the results weren’t as pretty, so don’t skip that part!