Make the Strawberry Buttercream Frosting:

1. Pulse freeze dried strawberries in a food processor until powdery. Sift through a fine mesh strainer to remove lumps and seeds. Set aside.
2. Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on the saucepan. Use a whisk to beat the mixture until very hot (about 160° Fahrenheit).
3. Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
4. Reduce speed to medium and add the butter a few pieces at a time. Add the vanilla and continue to beat until smooth and fluffy.*
5. Beat in the freeze-dried strawberry powder.
6. Put the mixture in a piping bag with the tip snipped off so the hole is approximately 1/4 inch in diameter. Pipe a ring of filling about 1/4 inch from the edge of the macaron shell. Fill in the ring with more filling and top with another macaron shell.

Make the Blackberry French macaron filling:

1. Heat the blackberries and water in a small saucepan over medium-low heat until the fruit has broken down.
2. Strain the mixture through a medium or fine mesh sieve.
3. In a large bowl, beat the butter, powdered sugar and berry juice on medium speed until thoroughly combined. Increase speed to high and beat until smooth.
4. Put the mixture in a piping bag with the tip snipped off so the hole is approximately 1/4 inch in diameter. Pipe a ring of filling about 1/4 inch from the edge of a macaron shell. Fill in the ring with more filling and top with another macaron shell.