Fragola Macaron

Preheat oven to 60°C (140°F).

Wearing gloves, rub red food coloring into granulated sugar.

Spread the sugar on a baking sheet and dry in the oven for 30 minutes.

Store at room temperature.

Sift powdered sugar and almond flour together.

Add 110 g of liquefied egg whites to the dry mix without stirring.

Boil mineral water and granulated sugar to 118°C.

When syrup reaches 115°C, start whipping the second 110 g of egg whites.

Pour syrup at 118°C over whipped egg whites and whip to cool down to 50°C.

Incorporate the meringue into the almond-sugar-egg white mixture, folding to deflate slightly.

Pipe 3.5 cm rounds on parchment-lined baking sheets, spacing them 2 cm apart.

Tap sheets on the counter to spread the batter slightly.

Sprinkle with colored sugar and let crust for 30 minutes.

Preheat oven to 180°C (convection).

Bake for 12 minutes, opening the oven door twice briefly to release steam.

Cool shells by sliding parchment onto a work surface.

Rinse and dry strawberries, remove stems.

Puree strawberries and measure 400 g of puree.

Heat half the puree and mix sugar with agar-agar.

Add sugar mixture to hot puree and boil for 2 minutes, stirring.

Gradually add remaining puree and lemon juice.

Cool and transfer to a piping bag with round tip.

Melt white chocolate and cocoa butter separately at 45-50°C.

Boil cream and emulsify into the chocolate in three additions, starting from the center.

Add melted but cooled cocoa butter and balsamic vinegar.

Blend with immersion blender for a smooth texture.

Transfer to a dish, cover with plastic wrap touching the surface, and chill for 4 hours.

Pipe balsamic cream onto half of the macaron shells.

Pipe a small ball of strawberry compote in the center of the cream.

Top with remaining shells and press lightly.

Refrigerate for 24 hours before serving.

Bring to room temperature 2 hours before eating.