Step 1

Line a large baking sheet with a nonstick baking mat (ideally with a macaron mat). Prepare a piping bag tipped with a round tip (I used tip 2A). Put a clip near the tip side of the piping bag, it can prevent the batter from leaking out when you fill the piping bag.

Step 2

Add sifted almond flour (see Note and powdered sugar into a large mixing bowl. Whisk until they are well mixed. Add 37g egg white to the mixture, mix until well combined. Set aside.

Step 3

Add 85g granulated sugar and 24g water in a small pot, cook over medium heat with a food thermometer inserted to the water. Preset the food thermometer to 117°C/242°F.

Step 4

At the same time, pour the remaining 37g of egg white and 15g granulated sugar to a large mixing bowl, use medium speed of the hand mixer to whip the egg white until stiff peaks form.

Step 5

Remove the syrup from the heat once it has reached 242°F. With the hand mixer running on medium-low speed, carefully drizzle the hot syrup over the egg whites. You can pour the hot syrup in a thin continuous stream, or in 6 to 7 times, within 2 minutes. (Make sure you do not pour the hot syrup to the hand mixer beaters or the wall of the bowl.)

Step 6

Once all the syrup has been poured in, increase the speed to medium-high, beat for about 3 minutes until the meringue is glossy with stiff peaks formed.

Step 7

Transfer ⅓ of the meringue to the almond flour mixture (prepared on step 2), optionally some add some red food coloring. Fold the batter until well combined.

Step 8

Transfer the batter to the rest of the meringue. Use a spatula to fold the batter until it reaches ribbon stage - you should be able to write at least two number 8s without the batter breaking.

Step 9

Transfer the batter into the prepared piping bag.

Step 10

Hold the piping bag vertically about ¼ inch above the baking mat, squeeze until the circle reaches about 5 inch diameter. Stop squeezing and flick away the piping tip in a circular motion. With the given ingredients, you should be able to pipe two large macaron disks.

Step 11

Hold the baking sheet with one hand, use the other hand to tap the bottom of the baking sheet for a couple of times to release air bubbles. Use a toothpick to pop any remaining air bubbles on the surface.

Step 12

Preheat the oven to 300 °F/150 °C.

Step 13

Rest the macarons under room temperature for 30 minutes, allowing a thin shell to form on the surface. The macarons should feel dry to touch before being sent into the oven.

Step 14

30 minutes later, reduce the oven temperature to 290 °F/143 °C. Bake the giant macarons on the lower middle rack of the oven at 290 °F for 35 to 40 minutes.

Step 15

Remove from oven and let the macarons cool on the baking mat for at least 2 hours (ideally over night). Make sure that they are completely cooled before removing them from the mat, otherwise the bottom might stick to the mat.

Step 16

In a mixing bowl, use a hand mixer to whip together freeze-dried strawberry powder, room temperature softened butter and cream cheese until creamy. Add heavy whipping cream to the mixture, keep whipping until stiff peaks form, transfer the cream filling into a piping bag tipped with an 8-teeth star tip. (You can substitute the freeze-dried strawberry powder with 1 tbsp of strawberry jam.)

Step 17

Put one giant macaron shell onto a plate with the flat side facing up. Pipe the cream filling along the outer edge of the macaron.

Step 18

Use a spoon to add and spread about 1 tbsp of strawberry jam at the center of the macaron shell. Place a layer of quartered strawberries with the tail pointed toward the center. Gently press a second macaron shell on the top of the filling with the flat side facing down.

Step 19

Decorate the top of the macaron cake with some cream filling flowers and strawberries.

Step 20

Place the strawberry macaron cake in an airtight container, keep in the fridge overnight before enjoy. Store any leftover macaron cake in the fridge, finish within 2 days.