Raspberry Macaron

Blanch whole almonds in boiling water for 2 minutes.

Drain and peel immediately.

Spread almonds on paper towels and let dry at room temperature for 48 hours.

Blend raspberries with an immersion blender for 10 minutes.

Mix sugar and pectin together; add to the purée and blend for 30 seconds.

Transfer to a triple-bottomed saucepan, bring to a boil, and cook for 4–5 minutes.

Remove from heat, stir in fresh lemon juice, and mix well.

Pour into a baking dish, cover directly with cling film, and refrigerate overnight.

Blend almonds with a bit of powdered sugar, then add the rest of the sugar and blend again.

Add the food coloring mixed into 70 g of egg whites and the apricot purée; mix until smooth.

Whip 110 g of egg whites until slightly frothy, then fold into the almond mixture.

Transfer batter to a piping bag fitted with a round tip (no. 11).

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

Let the shells dry at room temperature for at least 1 hour.

Preheat a convection oven to 150°C (300°F).

Bake for 13 minutes, quickly opening the oven door twice to release steam.

Remove from the oven and slide the parchment paper onto the counter to cool.

Fill a piping bag fitted with a round tip (no. 11) with raspberry jam.

Flip half of the shells and pipe jam onto them.

Top with the remaining shells, pressing gently.

Refrigerate assembled macarons for 24 hours.

Bring macarons to room temperature 2 hours before serving.