Raspberry Macarons

How to make the macarons:

Sift one and a half cups of confectioner's sugar with almond flour. Reserve

Bat the egg whites in a stand mixer until stiff peaks form, about two minutes

Add the remaining confectioner's sugar and bat for another two minutes

Add pink food coloring and mix until combined

Fold the meringue mixture into the dry ingredients until smooth and consistent

Pipe small balls of dough onto an anti-stick baking sheet and let rest to form a skin

Bake in a preheated oven at 180°C for about eight minutes

Let cool completely

Filling:

Heat heavy cream, raspberry puree, glucose, and butter until smooth

Pour the mixture over white chocolate and let sit for three minutes

Blend until combined, then refrigerate

Assembling:

Carefully remove the macarons from the baking sheet with a spatula and place a spoonful of filling in the center

Fold the top half of the macaron over to form a sandwich

Store in an airtight container in the refrigerator for up to one week.