Sift the almonds flour, and icing sugar together. Keep aside. Now whisk the egg whites, add the cream of tartar and whisk to form a foam.
Slowly add the Castor sugar into the above while whisking till it forms stiff peaks like meringue. Now fold the almond flour+ icing sugar mixture in 3 parts into the egg white mixture. Add the vanilla extract and the strawberry extract.
Add the food colour into the mixture. Pour the mixture into piping bag. I had lined the baking tray with butter paper. I also made markings of circles using smallest round cookie cutter. Then I piped tiny dollops of mixture into the cavities of each circle.
Tap the tray containing the mat. Let it sit for 1 hour till there is an outer coat formed. Preheat the oven to 160 degree Celsius and bake these for 14-16 minutes. Let it cool down and the remove the shells.
For the filling ,Melt the chocolate using a double boiler and keep aside. Whisk the butter until fluffy. Add the icing sugar and whisk.
Add the chilly powder, vanilla extract and whisk further. Add the milk and whisk. Finally add the melted chocolate into the frosting and whisk until piping consistency is achieved.
Pour this into a piping bag and pipe a dollop on a macarons shell and cover with the other.
