Step 1

Blitz the raspberries to a purée in a food processor. Strain with a sieve if you prefer it smooth.

Step 2

Gently heat the cream, broken white chocolate and rose water in a saucepan over a medium-low heat until just melted. Take off the heat and mix (even better, blitz) together with the raspberry purée. Set aside to cool. Taste test for your rose quantity, adding more if necessary.

Step 3

Leave to cool for about an hour, then stir again well to prepare the filling. Transfer to a piping bag, pipe and sandwich between the macaron shells.

Step 4

Sift the ground almonds and icing sugar together, discarding any coarse bits.

Step 5

Whisk the egg whites to soft peaks, then gradually add the caster sugar to form a stiff, glossy meringue. Add the colouring and/or raspberry powder.

Step 6

Fold in the almond mixture in two parts. Stop folding when the batter flows off the spatula or patisserie scraper like a thick ribbon (macaronage stage).

Step 7

Pipe small 3cm rounds spaced apart onto 3 baking trays lined with parchment.

Step 8

Rest for at least 30 minutes until they form a skin and are no longer sticky to the touch.

Step 9

Bake one tray at a time for about 12 minutes, testing for doneness with a gentle wobble after 8 minutes. Cool completely before removing and pairing up the macaron shells.