100g icing sugar
32g + 32g egg white
100g caster sugar
1g pink food colouring
Cook water and caster sugar to 118c.
Start whipping 32g egg white, and poor syrup over egg mix and whip until you reach a meringue texture.
In the meantime, blitz ground almond, icing sugar, food colouring and 32g of egg white. Empty the mix into a bowl.
Fold meringue into almond mix.
Pipe heart shape macaron onto silicon mat or baking parchment.
Leave to rest for 30min.
Bake at 160c for 10-12 min.
Whipped white chocolate ganache:
250g double cream
50g white chocolate
Boil cream and poor over white chocolate.
Cool down in the fridge for at least 2 hours.
Once cold, whip until light and fluffy cream.
Pipe whipped ganache onto heart shaped macaron, place raspberries around ganache following the shape of the macaron.
Cover with another macaron shell.
Eat & enjoy!