Raspberry Macarons

1. To make the white chocolate raspberry filling, combine raspberries and sugar in a small saucepan and bring to a boil while stirring constantly. Reduce heat and let it simmer for about 5 minutes until thickened. Remove from heat, sieve to remove the seeds, and set aside.

2. In a small saucepan, combine the cream and chocolate. Add raspberry jam, freeze dried raspberries, and red food coloring (if using). Place the saucepan over low heat and melt the chocolate while stirring occasionally. Once melted, transfer the mixture to a small bowl and let it cool completely. Refrigerate the mixture before using.

3. To prepare the macaron shells, preheat the oven to 300F (150C) and line two baking sheets with parchment paper. Get a pastry bag with a plain tip, about ½ inch or 1 cm, ready for piping.

4. Using a food processor, grind the powdered sugar and almond powder together until it becomes a fine powder. Then sift the mixture through a sieve and transfer it into a large bowl.

5. In a small bowl, combine 55g of egg whites and a pinch of red food coloring. Beat them until well combined, and then pour the mixture over the sieved almonds.

6. Put the remaining 55 g of egg whites and salt into a mixing bowl and set it aside until you are ready to prepare the sugar syrup.

7. Heat granulated sugar and water in a small saucepan over medium heat. Use a candy thermometer to measure the syrup’s temperature. Once it reaches 230 F (112C), begin whipping the egg whites. When the syrup reaches 244F (118C), pour it over the whipped egg whites while continuously mixing. Keep beating until the mixture cools slightly and glossy stiff peaks form.

8. Gently fold the whipped egg whites into the almond mixture using a rubber or silicone spatula until well combined and smooth. Work the batter until it reaches a thick ribbon-like consistency when the spatula is lifted.

9. Transfer the macaron batter to a piping bag equipped with a plain tip measuring 1/2 inch (1 cm) in diameter.