Raspberry Macarons - Italian Meringue Method

Raspberry Macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever, the sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells. To print the recipe check the full recipe on my blog: Ingredients Makes about 40 macarons Macaron Shells 1 1/2 cup (150g) ground almonds 1 1/4 cup (150g) powdered sugar 4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed 55g egg whites (from about about 2 small eggs) pinch of red food coloring powder 55g egg whites (from about about 2 small eggs) pinch of salt 3/4 cup (150g) granulated sugar 2 1/2 tbsp (38ml) water White Chocolate Raspberry Filling 5 oz (150g) fresh or frozen raspberries 2 tbsp (30g) sugar 1/3 cup (80g) whipping cream 8 oz (230g) white chocolate, small pieces 4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed 1. Prepare white chocolate