Raspberry Macarons

1. Preheat your oven to 320°F (160°C) and line a baking tray with parchment paper or a silicone mat.
2. Sift the almond flour and powdered sugar together in a bowl. Add 19 g egg whites and mix with a spatula until you get a smooth, sticky dough.
3. Add the raspberry flavoring and food coloring, then mix again.
4. In a saucepan, heat water and powdered sugar over medium heat. Use a thermometer to monitor the temperature; it should reach 237°F (114°C).
5. While the syrup heats, place the remaining 19 g egg whites in the bowl of a stand mixer. Once the syrup reaches 237°F, begin whisking the egg whites on high speed.
6. When the syrup hits 244°F (118°C), reduce the mixer speed to medium and slowly pour the syrup into the egg whites. Increase the speed back to high and whisk until you have a firm, shiny meringue.
7. Gently fold 1/3 of the meringue into the dry ingredients to loosen the mixture. Then, gently fold in the remaining 2/3 of the meringue with a spatula, mixing until the batter forms a ribbon when you lift the spatula.
8. Fill a pastry bag fitted with a 1/4-inch round tip and pipe the macaron batter onto the prepared baking tray.
9. Tap the tray gently on the counter to remove any air bubbles, then bake for about 13 minutes.
10. Once done, remove the macarons from the oven and let them cool completely before peeling them off the mat.

Chocolate Macarons

1. For chocolate macarons, follow the same instructions as for the raspberry macarons, but add cocoa powder to the dry ingredient mixture along with the almond flour and powdered sugar.

Milk Chocolate Ganache

1. Chop the milk chocolate into small pieces and place it in a bowl.
2. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
3. Pour the hot cream over the chopped chocolate and stir with a spatula until smooth and well combined.
4. Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate overnight.
5. When ready to assemble the macarons, remove the ganache from the fridge and whip it briefly with an electric mixer to lighten the texture.

Raspberry Puree Filling

1. Place the raspberries in a saucepan with the powdered sugar and lemon juice over medium heat. Cook until the raspberries break down and become a puree.
2. Transfer to a container and let it cool in the refrigerator.

Chocolate Rocher Glaze

1. Melt the milk chocolate using a double boiler, then stir in the crushed almonds.

Assembling the Macarons

1. Dip the tops of the chocolate macaron shells into the chocolate rocher glaze and let the glaze cool and harden.
2. Pair the pink and chocolate macaron shells of the same size together.
3. Using a pastry bag filled with the milk chocolate ganache, pipe a ring of ganache around the edges of the shell.
4. Spoon a small amount of raspberry puree into the center of the ganache circle.
5. Top with a second macaron shell and gently press to spread the filling.
6. Store the assembled macarons in the fridge until ready to serve.