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1
Place the egg whites in the larger bowl of the KitchenAid(R) Stand Mixer, covered, and allow to come to room temperature.
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2
Place the powdered sugar and almond meal into the prep bowl of the KitchenAid(R) Pro Line(R) Series 16-Cup Food Processor. Process to a fine powder, and sift to remove any larger pieces that may remain.
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3
Whip the egg whites on medium high speed until foamy. Slowly and gradually add the granulated sugar, while whipping. Tint with a few drops of gel paste food coloring, and continue to whip until the meringue holds stiff peaks.
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4
Remove the bowl from the KitchenAid(R) Stand Mixer and add the almond meal/powdered sugar mixture, all at once. Fold until the batter drops from your spatula in one continuous ribbon.
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5
Place the batter in a pastry bag fitted with a large round tip. Pipe 1-inch diameter rounds on a parchment-lined KitchenAid(R) Nonstick Sheet Pans. Rap the KitchenAid(R) Nonstick Sheet Pans sharply on the counter to force out any large air bubbles.
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6
Preheat the oven to 375 degrees F, and allow the macarons to dry for 20-30 minutes, or until a thin, dry membrane has formed on the surface.
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7
Place in the oven to bake, and immediately drop the temperature down to 325 degrees F. Bake for 14 minutes. Cool completely.
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8
Make the filling
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9
Place the egg white and sugar in the smaller bowl of the KitchenAid(R) Stand Mixer, and whisk to combine.
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10
Place the bowl over a small pot of simmering water, and cook, whisking occasionally, for about 5 minutes, or until the mixture no longer feels grainy when rubbed between the thumb and forefinger.
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11
Remove the bowl from the heat and whip on high speed, with the whisk attachment, until no hint of warmth is left when you feel the side of the bowl.
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12
Whip in the butter, one tablespoon at a time. If the mixture looks curdled, continue to whip until it comes back together, before adding more butter. If it seems runny, place it in the fridge for 5 minutes and then whip some more.
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13
When the mixture is thick and fluffy, add in the fresh strawberries and rosewater. Whip on high speed until the frosting is fluffy and smooth.
