Strawberry Rosé Macarons

Instructions

• Make the rosé reduction: Add sparkling rosé and strawberries to a small saucepan over medium-high heat. Reduce the liquid to about ¼ cup (60 ml) , 6–8 minutes. Strain and let cool completely in the refrigerator.
• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the pink food coloring and 2 teaspoons of the rosé reduction and and beat until just combined.
• Add about ⅓ of the almond flour mixture at a time to the beaten egg whites and use a rubber spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and stays on the surface when you hold up the spatula and move it in a figure 8 shape.
• Transfer the macaron batter to a piping bag fitted with a round tip.
• Grease 2 rimmed baking sheets with nonstick spray, then place a piece of parchment paper over each, using the spray to help adhere the parchment to pans.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30–60 minutes, until dry to the touch.
• Preheat the oven to 300°F (150°C).
• Bake the macarons for 15–17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper when gently lifted. Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: Add the dehydrated strawberries to a food processor and pulse until finely ground.
• In a large bowl, beat the butter with an electric hand mixer for 1 minute, until light and fluffy. Sift in half of the powdered sugar, the salt, and the ground dehydrated strawberries and beat until fully incorporated. Sift in the remaining powdered sugar and beat to combine. Add 2 tablespoons of the rosé reduction and beat until fully combined and fluffy, 2–3 minutes.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Pipe a dollop of buttercream onto the flat side of a macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Dust the tops of the macarons with edible pink glitter.
• Place in an airtight container for 24 hours to bloom before serving.
• Enjoy!