Raspberry White Chocolate Macarons

Place almond flour, confectioners' sugar, and 5g freeze-dried raspberry powder in a food processor. Pulse several times to combine and break down any lumps, but do not process to the point of releasing almond oil. Sift this mixture twice into a large bowl. Discard any large almond pieces or seeds remaining in the sieve.

Whip the room temperature egg whites in a clean, grease-free bowl on medium speed until they become foamy. Gradually add the superfine sugar, one tablespoon at a time, while continuing to whip.

Increase speed to medium-high and whip until stiff, glossy peaks form. The meringue should clump inside the whisk attachment when lifted.

Perform the macronage: Gently fold the dry almond mixture into the meringue in three additions. Use a spatula to scrape the sides and cut through the center. Continue folding until the batter flows like molten lava and can form a figure-eight without breaking.

Transfer batter to a piping bag fitted with a round tip. Pipe 3cm circles onto baking sheets lined with silicone mats or parchment, spacing them 2cm apart. Tap the baking sheet firmly on the counter 3-4 times to release air bubbles.

Let the macarons rest at room temperature for 30-60 minutes until a dry skin forms on the surface. You should be able to touch them gently without batter sticking to your finger.

Preheat oven to 150°C/300°F. Bake one sheet at a time for 14-16 minutes. They are done when they have developed 'feet' and do not wiggle on their feet when gently nudged.

Remove from oven and allow shells to cool completely on the baking sheet before peeling them off the mat.

Make the ganache: Place chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil over). Pour hot cream over the chocolate and let sit for 1 minute.

Stir the chocolate and cream from the center outwards until smooth and emulsified. Mix in the 10g of freeze-dried raspberry powder. Cover with plastic wrap touching the surface and refrigerate until pipeable (about 30-45 minutes).

Pair similar-sized shells. Pipe a coin-sized dollop of ganache onto the flat side of one shell and sandwich gently with its pair. Refrigerate in an airtight container for at least 24 hours before serving to allow texture to mature.