Heat a small saucepan of water over medium heat. Once the water is simmering, add the egg whites and granulated sugar to a heatproof bowl and set it over the water.

Whisk the egg whites and sugar together until the sugar has fully dissolved-- about 3 minutes.

Once the sugar has dissolved, transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Make sure to not get any water into the egg white mixture when you transfer it from one bowl to another.

Beat the egg white mixture on medium speed for 2-3 minutes or until the meringue holds a soft peak.

Add a few drops of pink gel food coloring to the meringue and continue mixing on medium speed until stiff peaks form (about 1-2 minutes). I like to start with 3-4 drops and slowly add more if needed.

Once stiff peaks form, sift the powdered sugar and almond flour into the bowl and fold them gently into the meringue. Make sure to fold gently because you don’t want to deflate the egg whites.

Fold just until the meringue reaches the “lava stage”. When the meringue flows smoothly off the spatula without breaking, it’s ready.

Transfer the meringue to a piping bag fitted with a small round tip. Pipe 1” macarons onto a parchment or silpat lined baking sheet.

Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down to release any air bubbles. Repeat 4-5 times or until any large bubbles have popped.

Repeat steps 7-8 with the second tray of macarons.

Set the macarons aside to rest for 20-30 minutes or until a skin has formed. You should be able to tap them gently without the meringue sticking to your finger. While the macarons rest, preheat your oven to 325F.

Bake the macarons, one tray at a time, on the middle rack. Bake for 14 minutes, turning the tray halfway through baking.

Allow the macarons to cool completely on the pan before assembling.

Add the softened butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and fluffy-- about 30 seconds.

Turn the mixer to low speed and slowly add the powdered sugar.

Once all of the powdered sugar has been incorporated, turn the mixer to medium high speed. Beat until the buttercream becomes light and fluffy-- about 1 minute.

Transfer the buttercream to a piping bag fitted with your choice of tip.

Place the macaron shells in similar sized pairs. Pipe a small ring of buttercream onto the flat side of one macaron and fill the center with strawberry jam (about ½ teaspoon).

Place another macaron shell on top and press down gently, just until the chocolate buttercream reaches the edges. Repeat with the remaining macarons.

Place the filled macarons in an airtight container and rest them in the fridge overnight. Bring to room temperature and enjoy.

Store any leftover macarons in an airtight container in the fridge for up to three days.