Raspberry purée

1. Place the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 8 to 10 minutes, stirring often, until the raspberries are very soft and juicy.
2. Blend the mixture until smooth, then pass it through a fine mesh sieve to remove the seeds. Press well with a spoon or spatula to extract as much purée as possible.
3. Let the raspberry purée cool completely before using it in the ganache. If it is still warm, it can make the filling too loose.

Raspberry ganache

1. Finely chop the white chocolate and place it in a bowl. Add the cooled raspberry purée and raspberry flavoring if using.
2. Heat the heavy cream in a small saucepan until just hot and starting to simmer around the edges, but do not let it boil hard.
3. Pour the hot cream over the white chocolate mixture and let it sit for about 30 seconds. Stir gently from the center outward until the ganache is smooth and glossy. If needed, blend briefly with an immersion blender for an even smoother texture.
4. Cover the ganache with plastic wrap touching the surface and chill for at least 4 hours, or overnight, until fully cold and set.
5. When ready to use, whip the ganache with an electric mixer on medium speed for about 1 to 2 minutes, just until it becomes thicker, lighter, and pipeable. Do not overwhip or it can turn grainy.

Macaron shells (Italian method)

1. Line 2 baking sheets with parchment paper or silicone mats. Prepare a piping bag fitted with a small round tip.
2. In a food processor, blend the powdered sugar and almond flour for a few seconds to make the mixture as fine as possible, then sift into a bowl. Add the pink food coloring.
3. Add the first egg white to the dry ingredients and mix with a spatula or spoon until you get a thick almond paste. It should look compact and smooth. Set aside.
4. Place the second egg white in the bowl of a stand mixer fitted with the whisk attachment, but do not start whipping yet.
5. In a small saucepan, combine the granulated sugar and water. Heat over medium heat and use a thermometer to monitor the syrup. Do not stir too much once it starts heating, just swirl the pan gently if needed.
6. When the syrup reaches 230°F / 110°C, start whipping the egg white at medium speed until foamy.
7. When the syrup reaches 244°F / 118°C, lower the mixer speed and slowly pour the hot syrup down the side of the bowl into the foamy egg white. Avoid pouring directly onto the whisk.
8. Once all the syrup is added, increase the speed to medium-high and whip until the meringue becomes stiff, glossy, and just warm, not hot. This usually takes about 8 to 10 minutes. The meringue should form a firm peak when you lift the whisk.
9. Add a small spoonful of the Italian meringue to the almond paste and mix quickly to loosen the texture.
10. Then add the rest of the meringue in 2 to 3 additions, folding gently with a spatula. Scrape around the bowl and through the center until the batter becomes smooth and flows slowly in a ribbon.
11. Stop mixing as soon as the batter settles back into itself after a few seconds. If the batter is too stiff, the shells may crack or peak. If it is too loose, the shells may spread too much and lose their feet.
12. Transfer the batter to the piping bag. Pipe small even rounds onto the prepared baking sheets, holding the bag straight above the tray.
13. Tap the trays firmly on the counter a few times to release trapped air bubbles. Pop any visible bubbles with a toothpick.
14. Let the shells rest at room temperature until the tops are dry to the touch. Depending on the room, this can take about 20 to 40 minutes. You should be able to lightly touch the top without batter sticking to your finger.
15. Preheat the oven to 320°F / 160°C. Bake one tray at a time on the middle rack for 12 to 13 minutes. Do not open the oven door too early.
16. The macarons are baked when they have risen with feet and the tops do not move when gently touched.
17. Remove the tray from the oven and let the shells cool completely on the baking sheet before trying to remove them. If they stick, they may need 1 more minute of baking.

Assembly

1. Match the shells by size. Pipe the raspberry ganache onto half of the shells.
2. Top with the second shells and press gently to spread the filling evenly.
3. Place the finished macarons in an airtight container and chill for at least 24 hours before serving if possible. This resting time improves the texture and gives you that soft center with a slightly crisp shell.