Place the almond flour, powdered sugar and strawberry powder in the food processor and process for 30 seconds to mix. Seive the strawberry mixture through the trainer using a wooden spoon to push through the strainer. Do this two times. Set aside.
In a stand mixer whip the egg whites until they are stiff and add in the superfine sugar and whip until the egg whites are stiff and shinny and it no longer feels grainy when you rub it in between your fingers.
Take the bow out of the stand mixer and scrape down the sides careful. In 3 batches add in the strawberry mixture. At this stage carefully fold in each batch until fully incorporated keeping the volume of the eggs intact.
Once the strawberry mixture has been folded in using the spatula press the batter against the side of the bowl to flatten out the batter. Do it once and check the flow of the batter. Keep repeating and checking until the batter is slowly dripping down the spatula.
Place in a piping bag with the ½ inch piping tube and pipe into 1 ½ inch circles on your silpat making sure they are 1 inch apart.
Once you finish piping bang the trays on the counter to take out any bubbles and let sit to dry for 30 minutes. Top with the dried rose petals and/or the sprinkles.
While it's drying pre-heat the oven to 280 degrees F.
The macarons are ready to back when you tap the top of the shell and no batter sticks to your finger.
Bake the macarons for 15 minutes. To check if the are done they should peel off the silpat easily. Leave the shells to dry on the tray completely.