Preheat the oven to 145 ° C.
Mix the egg white with the almond powder and the icing sugar and divide it in two.
To one part add the pink dye and the essence of strawberry, to the other part add the cocoa and integrate until you have a homogeneous mixture. Reserve.
In a small pot, cook the sugar with the water until it forms a soft caramel.
Beat the other egg white at high speed in the blender until you get a nougat point. Add the candy in the form of thread without stopping to beat, until you have a firm meringue.
Divide the meringue and add half to the strawberry mixture and the other to the chocolate mixture and incorporate in an enveloping way so as not to lower the meringue, and have a homogeneous consistency and constant fall. Place each mixture in a pastry bag with smooth duya.
Form the 4 cm diameter macaroni on a tray with wax paper, leaving a space between them of approximately 1.5 cm, whip the tray to eliminate air bubbles, let it dry for about 30 minutes.
Bake for 11 minutes, let cool and reserve.
For the filling, pour the hot whipping cream over the white chocolate, the butter and the vanilla essence. Mix until integrated and refrigerate 30 minutes.
Beat the white chocolate mixture at medium speed for 5 minutes until it doubles in volume.
Place in a pastry sleeve with smooth duya and smear a little in a strawberry macaroon, cover with a chocolate pressing lightly. Repeat with the rest and offer.
