For the Macarons:

• Sift almond flour and powdered sugar into a large bowl and set aside.
• Beat egg whites til foamy, gradually add granulated sugar. Then, beat on high speed until stiff peaks form (if adding coloring, fold in after whipping eggs).
• In 1/3 increments fold the stiff peaks into almond sugar mixture. To mix, scrape the bowl then cut through the middle, repeating the process of scraping then cutting through the middle. This process is called macronage. You will fold until the batter has formed ribbons (the batter falls back onto itself in a ribbon like manner) Once the ribbons form, stop mixing to avoid over mixing.
• Preheat your oven to 300 degrees F.
• Prepare sheet pans lined with templates under a silicone baking mat. Transfer batter into piping bag with a round tip. Pipe into circles while flicking wrist at the end to avoid nipples.
• Release air bubbles by tapping the sheet pan against the counter (dropping it on the counter) Take a toothpick and pop any visible air bubbles.
• Allow a film to form on the macarons. The time varies on the weather, climate, etc. When you touch the macarons it should be smooth and nothing should stick to your finger.
• Bake for about 15 minutes at 300 degrees F.
• Allow to cool completely before very gently peeling from the mat. While cooling, make your ganache.

For the Ganache:

• In a small sauce-pot, cook raspberries over medium high heat. Mash the raspberries until jam like.
• Mix in cream, lower the heat to low.
• Melt in chocolate while mixing, be careful not to let it get too hot or the chocolate will cook!
• Remove from heat and cool.
• Transfer into a piping bag and pipe into the center of one of two macaron shells, then sandwich together.

ALLOW MACARONS TO SET FOR 1 DAY. I usually place them all on a plate and cover with cling film and leave them in the fridge overnight.