For the black macarons:

1. First sift the almond flour, powdered sugar, and salt back and forth four times between two bowls using a mesh strainer. Set aside.
2. Line a baking sheet with parchment. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk until slightly foamy. Add in the cream of tartar and whisk until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form.
   
4. Add in four drops of the black food coloring to the egg whites and slowly whisk to combine. Remove the bowl from the mixer.
5. Sift a third of the dry mixture into the colored egg whites and fold until barely incorporated, about 10 turns. Repeat twice with remaining dry mix. Fold until batter forms a ribbon when dropped into bowl.
6. Add about 1/4 of the batter into a piping bag and set aside. Pour remaining batter into a new piping bag and cut the tip off the bag. You want it large enough to pipe out the large ladybugs.
7. Pipe the bottom lady bug shape onto a parchment lined baking sheet. Let the batter sit about 1 hour.
8. Preheat your oven to 350°f. Place cookies in oven to bake, and lower the temperature to 300°f. Cook for 17-18 minutes.
9. Let the macarons cool at least 20-30 minutes before decorating.

For the red macarons:

1. Follow steps 1-5 above, adding in RED food coloring instead of the black.
2. Place all the batter into a piping bag, cut the tip of the bag, and pipe out the top ladybug halves as circles.
3. Using the black macaron batter that was set aside, pipe heads and spots on the red batter to represent ladybugs.
4. Again, let batter sit for one hour and follow cooking directions from above.
   

For the filling:

1. First make the Swiss strawberry buttercream frosting by stirring the egg whites, sugar, and salt together over a double boiler (or bowl set over simmering water on the stove), until temperature reaches 160°f.
2. Pour heated egg whites into the bowl of a stand mixer and beat until stiff peaks form.
3. When the bowl is cool to the touch, add the butter, one piece at a time, whipping between pieces to incorporate butter, but not fully mixing it in.
4. Next, add in vanilla and strawberry extracts. Whip everything on high until smooth.
5. Place the frosting in a piping bag and pipe out along inside edges of the black macarons, leaving a center well to fill with the jam. *You may have leftover frosting. Storage instructions in notes below.
6. Fill well with strawberry jelly/jam and sprinkle freeze-dried strawberry pieces on top.
7. Attach top and enjoy!