Beat the egg whites until stiff. When they are stiff, little by little add 25 gr of Tagatesse. Also add a pinch of salt.
Mix together for 8-10 minutes until you get stiff peaks.
Now add your colouring agents to the egg white mixture. Begin by adding a small quantity and add more colouring until the colour is as intense as you want it to be. Keep in mind though that the colour will fade a bit once the cookies are baked.
Mix your almond flower and the remaining Tagatesse in a second bowl. Then sift because there are large lumps of almond in the almond flower and you do not want them in your macaroons.
After having sifted the almond/Tagatesse mixture, you can add it to your egg white mix.
Fold your dry mix into the egg white mixture using a spatula. Make sure you stop at right time: that is when the dry mix is well absorbed by the egg white mixture and a kind of “lava" is formed, a dot of which will be absorbed within 10 seconds after having been dropped into the mixture.
Pour your macaroon mixture into a piping bag with a wide round nozzle or cut off the tip of your piping bag. Now cover your baking tray with baking paper. You can now pipe on little circles.
Tip! Once your done piping on the circles, hit your baking tray with the macaroon mixture hard onto the counter top a couple of times. This will ensure that there is no more air in the mixture and the macaroons will bake nicely.
Now you have to wait. Leave the macaroons on the side for some 45 minutes. Bugger! Of course you would like to bake them straight away, but this tip is crucial to this recipe. If you skip this step, the macaroons will flow out.
Preheat the oven at 130 C°.
Bake the macaroons for 20 minutes. Check between times if they are not baking too hard! They shouldn't get a brown colour. But don't take them out of the oven too early either; in that case they will be too soft. The macaroons should be easy to take of the baking tray without them sticking to it.
While the macaroons are in the oven, you can start preparing the strawberry buttercream.
Cut the butter into small pieces and mix these for 4 to 5 minutes until you get a creamy mixture.
Then little by little add 150 gr of Tagatesse. Mix each time until the butter has well absorbed the Tagatesse before adding the next bit of Tagatesse.
Mash the strawberries until they become a juice. Then teaspoon by teaspoon add the strawberry juice to the butter mixture and mix well once again. Then add the last part of the Tagatesse and continue mixing until you have a homogeneous mass.
Add a tiny pinch of the colouring agent "Pink" to your buttercream.
Once the macaroons have cooled down, you can pipe small blobs of the buttercream onto them using a piping bag. Then gently push another cookie onto the buttercream. That way it will spread out over the entire surface.