Pre-heat the oven to 150C
Combine icing sugar, ground almonds, first quantity of egg white and colouring and beaten until well combined.
Place the second quantity of egg white in the bowl of a free standing mixer or bowl resting on a damp cloth to hold it securely.
Mix the caster sugar and water together in a small pan. The volume of the sugar and water combined needs to fill the pan at least a quarter full. If the pan is too large the temperature of the syrup will rise too quickly. The syrup is heated up to 117 C and this requires a good depth of syrup for a thermometer to accurately measure.
If you don't have a pan small enough double or triple the sugar and water quantities and heat in a larger pan. Only using half or a third of the final syrup.
As the temperature of the syrup gets close to 117C the egg whites should be whisked until a little frothy. Whilst continuing to whisk the sugar syrup should be poured on to the egg white. Continue to whisk by free standing or electric mixer until stiff peaks and still warm.
Add the ground almonds, icing sugar, egg white and colouring mix into the Italian meringue. Beat together slowly for 20 seconds then scrape down the sides of the bowl with a spatula and beat again for a further 10-20 seconds.
Transfer the batter into a piping bag with a 1cm plain round nozzle fitted. Pipe 2 spirals of macaron batter to approximately 6 inches in diameter. Pipe onto baking parchment lined baking trays.
Place in the pre-heated oven and reduce the temperature to 0 C and bake for 15 minutes. After that turn the heat back up to 135C for 20 minutes. The macarons are baked when they have a smooth try top and have firmed up. They don't need to be completely dry and stiff before removing from the oven as they will continue to cook for a few minutes after they have been removed.
Lightly whip the double cream and flavour with rose water and icing sugar to your taste. Pipe or spoon fresh cream into the centre of one of the shells and decorate with fresh raspberries around the edge. Place a second shell on top.
Decorate with more fresh raspberries and macarons from your favourite macaron shop!
By Tim Kinnaird, Macarons and More
For more inspiration, see http://www.macaronsandmore.com/
200g Icing Sugar
200g Caster Sugar
200g Ground Almonds
150g Egg White (divided into 2x75g quantities)
Pink Food Colouring
1 Punnet Fresh Raspberries
300mls Double Cream
Rose Water and Icing Sugar to taste