The rice flour mix with sugar powder, sift twice. Beat the whites. First, at low speed, then increase speed and whip until soft peaks form. At this stage little by little start adding the sugar, still whisking. Beat until the sugar is dissolved and the emergence of stable peaks. In the end, add food coloring.

To the meringue, add the rice flour with powdered sugar. Very gently stir with a spatula or spatula from top to bottom. Mix until until the mixture becomes homogeneous.

Strawberry cream is better to prepare in advance. To do this, pierce the strawberries with sugar in a blender.

Gelatin pour a small quantity of water, give to swell. Strawberry puree mixed with starch, bring to a boil, stirring occasionally. The mixture should thicken. Add gelatin, mix well. Cover with cling film and leave to stand for a few hours.

The batter for the macaron, put in a pastry bag with a round nozzle and otkryvaem small tortillas on a baking sheet. The distance between the workpieces should be 3-4 cm then pan several times to knock on a hard surface to release air bubbles from workpieces. The workpiece a little disperse, will be dangerous and take a smooth rounded shape. Give the workpieces to stand up to a little dried out, covered with top crust. 20-30 minutes will be enough (check with finger, if it sticks, let stand for another).

Bake in pre-heated oven at 150 gr. 14 minutes. The finished macaroons along with a paper to place on the grill, allow to cool completely. Glue them together using strawberry cream. Bon appetit!