Make the raspberry jam

• Place the raspberries and sugar in a small saucepan and bring to a boil, stirring constantly.
• Simmer until thickened, then remove from the heat and sieve to remove the seeds. Set aside.

Make the white chocolate raspberry filling

• Place the cream and white chocolate in a small saucepan with the raspberry jam, ground freeze-dried raspberries and red food coloring.
• Melt over low heat, stirring until smooth.
• Transfer to a small bowl, let cool completely and refrigerate until needed.

Prepare the baking sheets and oven

• Line two baking sheets with parchment paper and preheat the oven to 150 °C.
• Fit a piping bag with a plain 1 cm tip.

Sift the dry ingredients

• Grind the powdered sugar, ground almonds and ground freeze-dried raspberries in a food processor until very fine.
• Sift through a sieve into a large bowl.

Combine the first egg whites with the almonds

• In a small bowl, beat half of the egg whites with the red food coloring until well combined.
• Pour the whites over the sieved almond mixture.

Cook the sugar syrup

• Combine the granulated sugar and water in a small saucepan over medium heat.
• Measure the temperature with a candy thermometer and start whipping the remaining egg whites with the salt when the syrup reaches 112 °C.

Make the Italian meringue

• When the syrup reaches 118 °C, pour it slowly over the whipping egg whites while beating continuously.
• Continue beating until the bowl has cooled slightly and glossy stiff peaks form.

Macaronage

• Add the meringue to the almond mixture and gently fold with a silicone spatula until combined and smooth.
• Work the batter until it flows in thick ribbons when the spatula is lifted.

Pipe the macarons

• Transfer the batter to the prepared piping bag.
• Pipe 2.5 cm circles onto the parchment-lined baking sheets, spaced about 2 cm apart.
• Rap the baking sheets firmly on the counter a few times to flatten the shells and release air bubbles.

Bake the shells

• Bake for 20–24 minutes.
• Let cool slightly before removing from the baking sheet.

Fill and sandwich the macarons

• Transfer the white chocolate raspberry filling to a piping bag.
• Pipe the filling on the flat side of half the shells and sandwich with the remaining shells.

Rest before serving

• Refrigerate for at least one day so the flavors meld.
• Serve at room temperature.