Bunny-Shaped Strawberry Macarons

Instructions:

• Strawberry Jam:
• In a saucepan, puree the strawberries with a whisk. Heat the puree over low heat until lukewarm. Add sugar and lemon juice, then bring to a boil over medium heat and cook for 2 minutes.
• Pour the jam into a bowl, cover with plastic wrap, and let cool completely before refrigerating.
• Macaron Shells:
• Combine almond flour and powdered sugar in a food processor, then sift to remove lumps.
• In a clean bowl, whisk egg whites to a foam. Gradually add granulated sugar in thirds, whipping until stiff peaks form. Gently fold in the almond flour mixture and frothy egg white.
• Transfer the batter to a piping bag fitted with a plain tip. Pipe bunny-shaped macarons onto a parchment-lined baking sheet (you can print out and place a bunny template *I added one at the end of the recipe* under the parchment paper to make it easier to create the bunny shape). Lightly tap the baking sheet to remove any air bubbles from the macarons.
• Preheat the oven to 300°F (150°C). Let macarons sit uncovered for 10 minutes, then bake for about 15 minutes until a slight crust forms.
• Remove from the oven and carefully pour a small amount of water between the sheet and parchment paper to help macarons release easily. Do not pour too much water as this could cause the macarons to become soggy. Allow to cool completely.
• Turn half of the macaron shells upside down and use an edible brown marker to draw bunny faces on the other half.
• Pipe strawberry jam onto the upside-down shells, then top with remaining shells.
• Refrigerate the macarons in an airtight container for 12 hours before serving (although you can enjoy them right away if you can’t wait) Enjoy!