Directions

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1. Place the icing sugar and ground almonds in the bowl of a food processor and mix together until the sugar and almonds are pulsed finely.

2. Sift them through a fine mesh sieve and set aside.

3. Place the egg whites in a clean bowl of a standing mixer and start whisking on a low speed.

4. Meanwhile, place the caster sugar and the water in a saucepan over a medium-high heat.

5. Cook until the syrup reaches ‘soft ball’ stage, or 118°C (244F) on a sugar thermometer.

6. As the thermometer reaches 105°C, increase the speed of the mixer to get a soft peak.

7. As soon as the sugar syrup reaches 118°C, reduce the speed of the mixer and slowly pour the hot syrup down the side of the bowl into the egg white mixture.

8. Once all of the syrup has been added, increase the whisking speed again for 1 minute.

9. Add the red food coloring and whisk until the meringue has turned an even color and has cooled to blood temperature – it should be thick and fluffy (like me).

10. Gently fold the Italian meringue into the almond base a third at a time, mixing gently with a spatula until each third is fully incorporated before adding the next.

11. When the mixture is smooth and shiny, transfer to a piping bag with a plain 1cm nozzle and pipe 4.5cm rounds onto baking trays lined with silicone mats or parchment paper.

12. Sprinkle some ground ground raspberry powder over top each macaron shells.

13. Set aside to rest at room temperature for 30 minutes to allow a dry skin to form.

14. Preheat the oven to 130°C (275F).

15. Once the macarons have dried, bake in the oven for 14–15 minutes – the discs should be just starting to peel off the paper. Allow to cool completely before filling.

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1. Place the soft butter in your stand mixer with the whisk attachment and mix until the butter is thick and double in volume.

2. Reduce the speed to low, and add the icing sugar, infused magical honey and ground raspberry powder.

3. Mix until smooth and fully incorporated.

4. Place the mix in a piping bag and set aside (at room temperature).

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1. In a small saucepan on medium low heat, place the raspberries and honey and cook until it starts to thickens (about 5 min).

2. Pass the mixture through a fine mash sieve. Let it cool down in the fridge until set.

3. Place the jelly into a piping bag. Set aside.

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1. Place a medium dollop of buttercream in ½ of the shells.

2. Pipe the jelly inside the dollop of buttercream and close the macarons with the naked shells.

3. This will offer 2 textures and flavors to the macarons.

4. Serve right away or store in a dry and cold room.

5. Bon appétit!