Black Cocoa Macarons with Pink Buttercream (แบล็คโกโก้มาการองไส้พิงค์บัตเตอร์ครีม)

1.Blend or sift almond powder, icing sugar, and black cocoa powder together.

2.Mix sugar with cream of tartar. Beat egg white until foamy. Add sugar to the egg white in batches while beating, about 2 -3 times. Beat until stiff peak is formed. Add food coloring and fold to combine. Add half of the almond powder and fold to combine before adding the rest.

3.Line baking tray with baking paper. Transfer mixture into a piping bag and pipe into circles across the baking paper. Rest mixture for 30 minutes.

4.Bake macaron at 135°C for 15 minutes and leave to cool on the tray.

5.Beat cream cheese until softened. Add butter and beat to combine.

6.Melt white chocolate in microwave and add into cream cheese. Beat until combined before adding icing sugar, strawberry extract, and food coloring. Transfer buttercream into a piping bag.

7.Pipe buttercream on to macaron shell and sandwich with another shell. Repeat the step with the remaining ingredients and set aside until buttercream set before serve.