• In a medium bowl, sift the almond flour and powdered sugar together and mix. Set aside.
• In a large glass bowl, add egg whites and beat until foamy. Add cream of tartar and beat to mix in. Add sugar slowly while beating on low-med speed. Keep mixing until stiff peaks form. Don't over mix. Check for those peaks regularly.
• Add strawberry extract and food coloring. Mix until stiff peaks again. This should not take long.
• Gently fold in half of the almond flour/powdered sugar mixture. Then fold in the other half. You should fold 50-60 times total. By this point it should "flow like lava". If it is too runny add just a bit more powdered sugar/almond flour. If it is too thick try whipping the batter to get some of the air out. This may or may not help.
• Preheat oven to 300 degrees.
• Scrape batter into a piping bag(I like Gygi best). Using a piping bag(I don't even put a tip on) gently, but firmly, squeeze the piping bag making 1-1 1/4 inch rounds onto prepared baking sheet with silicone liner. You want to smoothly pipe out the macaroon batter. And carefully stop the flow and move onto the next spot. If you got your consistency right, then the macaroons batter will smooth out.
• Once the tray is completed drop the sheet pan onto the counter several times to bring the air bubbles to the surface. Let the macaroons sit at room temperature for 20 minutes or until a "skin" has formed on them and they are slightly firm to the touch.
• Bake for about 13 minutes. Macaroons should not be soft or move when done. They should not brown either. Let cool on baking sheet for 2-5 minutes before removing to a cooling rack. *If you piped your macaroons too large on accident(I do this when I am in a hurry, make sure you add a 2-3 minutes to the bake time)

Make the strawberry buttercream Frosting

• In a large glass bowl, beat softened butter until whipped. Add powdered sugar and milk. Mix until smooth. Add sea salt, vanilla, strawberry extract, and food coloring. Mix until color is well combined. Add more powdered sugar if needed to achieve desired thickness for frosting.

Assembling the macaroons

• When macaroons are fully cooled, pipe strawberry buttercream frosting, using a star tip on your piping bag, onto one macaroon. Place a macaroon of similar size on top and press VERY gently. Place them back on cooling rack to drizzle your white chocolate on.

White Chocolate for Drizzling

• In a microwave safe bowl, pour 1/2 C white chocolate chips and add 1/2 tsp-1 tsp of refined coconut oil(or you could use shortening). Place in microwave on high for 30 seconds. Stir/smash the chocolate chips to see how softened they are. You will most likely need more time. Place back in microwave for 20 seconds and stir/smash again. Repeat until white chocolate is smooth and the right consistency for drizzling.
• Drizzle over the top of the macaroons. Let them stay on the cooling rack until the white chocolate sets. Then eat or store as desired.
• Store in the fridge or freezer if not using within 24 hours. When thawing from freezer, place in fridge for 24 hours before serving.