250g almond powder
450g icing sugar
125g egg white
5g raspberry purée
50g raspberry jam
FOR THE ITALIAN MERINGUE
65g egg white
50g caster sugar
To make the Italian meringue: put the sugar and water in a saucepan and boil until the mixture reaches 160C.
While the sugar syrup is boiling, whip the egg whites on high speed until they form soft peaks. Do not over whip.
When the sugar syrup reaches 160C, slowly add it to the egg white mixture while mixing on a medium speed.
Continue whipping until the mixture is shiny and stiff.
Remove and gently set aside in a bowl.
To make the macaron: preheat the oven to 140C. Mix the almond powder and icing sugar. Continue mixing and add the egg whites then the raspberry purée. Whisk until combined.
Add a ¼ of the meringue into the raspberry mixture and whisk until combined.
Gently fold through the remaining meringue using a plastic spatula. Place the mixture gently into a piping bag with a small round nozzle. Using an oven tray covered with non-stick baking paper, pipe an even number of 3.5cm circles onto the tray. Let it sit on the counter to dry for 2 hours.
Bake the macaron shells for 20 minutes, then remove from the oven and allow to cool.
Place a little raspberry jam in the centre of one shell, then place another shell on top to stick the two together.