Place freeze-dried strawberries in a food processor and process until strawberries become a fine powder.
Sift together 3 tbsp powdered strawberries, powdered sugar, and almond flour. Whisk to combine.
Whip egg whites on medium speed with an electric mixer (with the whisk attachment for stand mixers) until foamy. Add cream of tartar and a dab of red food coloring. Mix on medium high speed, slowly adding sugar while the mixer is running. Whip on high speed until stiff peaks form.
Sift almond flour mixture into the egg whites and gently fold until combined. Batter will be ready when it can fall from a rubber spatula in ribbons and meld back into the batter.
Transfer batter to a piping bag with a small round tip. Pipe circles onto a baking sheet lined with parchment paper or a silpat baking mat. Tap the pan against the counter to release any air bubbles.
Let macarons sit for 15-20 minutes, or until you can touch them without the batter sticking to your fingers.
Preheat oven to 350*F and baking macarons for 12-14 minutes. Feet should form, but don't let the macarons brown! Remove from oven and let cool completely.