Macaron Infiniment Framboise

Sift together the icing sugar and almond flour.

Mix the food coloring into 110g of aged egg whites, then pour over the dry mixture without stirring.

Boil mineral water and granulated sugar until reaching 118°C.

When syrup reaches 115°C, begin whipping the remaining 110g of egg whites to soft peaks.

Pour the hot syrup onto the egg whites while whipping, and continue to whip until cooled to 50°C.

Fold the meringue into the almond-sugar mixture until smooth and glossy.

Pipe 3.5 cm rounds onto parchment-lined baking sheets, spaced 2 cm apart.

Tap trays gently on the counter to flatten slightly.

Let the shells dry at room temperature for at least 30 minutes.

Preheat a convection oven to 180°C.

Bake for 12 minutes, opening the oven door briefly twice during baking to release moisture.

Slide the parchment sheets onto a counter after baking to cool.

Melt the chopped white chocolate to 45-50°C using a bain-marie or microwave.

Puree the raspberries using a food mill to remove seeds.

Bring the raspberry purée and lemon juice to a boil.

Incorporate the hot raspberry purée into the melted chocolate in three additions, stirring from the center outward.

Transfer to a shallow dish, cover with plastic wrap directly on the surface, and refrigerate for 6 hours until creamy.

Pipe raspberry cream onto half of the macaron shells.

Place a half raspberry in the center of each filled shell, top with a small dollop of cream.

Cover with another shell, gently pressing to adhere.

Refrigerate the assembled macarons for 24 hours to mature.

Remove from fridge 2 hours before serving.