1 cup almond flour meal
1 cup powdered sugar
1/3 cup egg whites, plus a separate 1/2 cup egg whites
Red food coloring
1 cup granulated sugar, plus a pinch for the egg whites
2/3 cups water
1 kg raspberry purée
3 1/2 tbsp granulated sugar
2 tsp pectine
For the macaron: Preheat the oven to 350℉. Prepare your pastry bag, parchment paper, and cooking sheet. Sift the almond flour and powdered sugar in a large bowl and whisk together. Pour 1/3 cup egg whites and mix it all together with a spatula. Add the red food coloring until you get your desired shade of red.
In a stand mixer, beat the remaining 1/2 cup egg whites. Put 1 cup granulated sugar and 2/3 water into a small saucepan, and heat over medium-high heat until the syrup reaches 203℉. Let the syrup continue to cook. At this point, add a pinch of sugar to the egg whites. Turn on the mixer at medium speed and whip until you see soft peaks. When the syrup reaches 248℉, remove the pan from heat. Turn the mixer to medium-low speed and slowly add the syrup to the egg white mixture. Increase the speed and whip for 5 minutes until the mixture is cool.
Fold 1/3 of the egg white mixture into the almond mixture, then continue adding the egg whites a little bit at a time. Transfer the mixture to the pastry bag and pipe the macarons onto the cooking sheet. For best results, lift up the cooking sheet and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag. Bake for 9 to 12 minutes.
For the jam: Combine 1 kg raspberry purée, 3 1/2 tbsp granulated sugar, and 2 tsp pectin in a saucepan and heat until the jam mixture boils. Put the jam mixture in the freezer for 2 hours. When the jam is cold, put the mixture in a blender and mix until you get the perfect jam consistency.
To put it all together, fill the pastry bag with the jam mixture. Remove the macarons from the pan. Starting in the center of one macaron, pipe the jam and top with a second macaron. Refrigerate for 3 hours before serving.