1-First, process the powdered sugar and almond flour until they’re smooth and free of lumps this helps create that flawless shell texture.

2-Next, beat your egg whites until they form stiff peaks, adding granulated sugar gradually along with a drop of food coloring if you want that pretty pink hue.

3-Then, gently fold the meringue into the dry mix until the batter reaches a smooth, flowing consistency, perfect for piping. Pipe out 1-inch disks onto a lined baking sheet, tap to remove air bubbles, and let them rest for about an hour until a skin forms on top.

4-Baking and Finishing Steps Preheat your oven to 280°F (140°C) and bake the shells for 15 minutes, remembering to rotate the sheet every 5 minutes for even cooking. Once cooled, it’s time for the buttercream: grind your freeze-dried strawberries finely, beat the softened butter until creamy, and mix in the strawberries along with half the powdered sugar.

5-Add the rest of the powdered sugar and beat for 5-6 minutes, adjusting with heavy cream or milk if the mixture needs thinning. Finally, pipe the buttercream onto one shell and pair it with another for a perfect sandwich. The total prep time is just 20 minutes, baking takes 15 minutes, resting is 1 hour, and you’re done in about 1 hour and 35 minutes overall.