Preheat your oven to 320°F / 160°C and line a baking tray with baking paper or a silicone baking mat.
Sift the dry ingredients, almond powder and powdered sugar together in a bowl, then add the 19 g of egg whites and mix with a spatula to obtain a homogeneous and sticky dough.
Add the raspberry flavouring and colouring and mix again.
Heat the water and powdered sugar in a saucepan over a medium heat and check the temperature with a cooking thermometer, which should reach an initial temperature of 114°C.
Meanwhile, place the remaining 19g of egg white in the bowl of your food processor and as soon as your syrup reaches 237°F / 114°C start whisking at high speed.
As soon as the thermometer reads 244°F / 118°C, reduce the speed of the food processor and pour the sugar into the bowl over the egg whites, then resume mixing at high speed until a firm, shiny meringue is obtained.
Then pour ⅓ of the meringue into the container containing the dry ingredients and mix quickly to loosen the dough.
Then pour in the remaining ⅔ of the meringue and stir this time gently with a soft spatula, until the dough forms a ribbon when you lift the spatula).
Then fill a pastry bag with a round nozzle 4 inch / 10 cm in diameter. And pocket your macaroons on the baking tray covered with the silicone baking mat.
Tap the underside of the baking tray to remove bubbles from the areas and bake for about 13 minutes.
When your macaroons are done, take them out and let them cool before peeling.
For chocolate macaroons, follow the same instructions as for raspberry macaroons, adding only the cocoa powder to the dry ingredients mixture.
Milk chocolate ganache fillling
Cut the milk chocolate into pieces and place it in a container.
Then bring the liquid cream to a boil in a saucepan over medium heat.
Then pour the liquid cream over the chocolate powder and mix with a soft spatula until a smooth and homogeneous ganache is obtained.
Cover the ganache on contact and place in the chill overnight.
On the day the macaroons are assembled, take the ganache out of the fridge and assemble it with an electric mixer for a few moments.
Raspberry puree filling
Begin by placing the raspberries in a saucepan over medium heat with the powdered sugar and let the raspberries purée, transfer to a container and let cool in the chill.
Chocolate rocher glaze
Heat the milk chocolate in a double boiler and add the crushed almonds.
Assembling the macarons
Dip the tops of the chocolate shells into the chocolate rock and then let the chocolate cool and harden.
Assemble the pink and chocolate macaroon shells of the same diameter together.
Then using a pastry bag filled with milk chocolate ganache, fill the inside of the shells by forming a circle around the edges.
And using a teaspoon, fill the inside of the shell in the center of the chocolate ganache circle with raspberry puree.
Cover with a second shell of macaroons and press lightly to spread the filling.