Sift the almond flour and powdered sugar into a large bowl. Stir in the freeze-dried strawberry powder until evenly combined.

In a separate bowl, whip the egg whites until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form. Add a few drops of red food coloring and whip until the color is uniform.

Fold the dry ingredients into the egg whites in batches until the batter flows like lava and forms a ribbon when lifted.

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap the sheet on the counter to release air bubbles and let the shells rest until a skin forms.

Bake at 300°F for 15-18 minutes. Remove and cool completely on the sheet.

Heat the heavy whipping cream until steaming, then pour it over the chopped white chocolate. Stir until smooth. Mix in the strawberry preserves and let the filling cool until thick enough to pipe.

Pipe the filling onto half the shells and sandwich with the remaining shells.