In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar, continuing to beat until stiff peaks form. If desired, add a few drops of red food coloring to achieve a pink shade.
Fold the almond flour mixture into the egg whites gently until the batter is smooth and shiny.
Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
Tap the baking sheets on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin.
Bake for 17-20 minutes, until the macarons are set and just starting to color. Let cool completely on the baking sheets.
For the filling, mix strawberries with granulated sugar and let sit for 5 minutes. Cream the butter in a separate bowl, gradually add powdered sugar until well combined, then fold in the strawberry mixture.
Once macarons are cool, pair them up by size and fill with a dollop of strawberry filling. Sandwich them together gently.
Refrigerate filled macarons for at least one hour before serving to meld the flavors.
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