Classic French Macarons with Raspberry Ganache

Prepare Macaron Shells

1. Sift the almond flour and powdered sugar together twice through a fine-mesh sieve. Discard any large bits that don't pass through.
2. In a clean, grease-free bowl, beat the aged egg whites on medium speed until foamy. Gradually add the granulated sugar, increasing speed to high. Continue beating until stiff, glossy peaks form (meringue should hold its shape when whisk is lifted).
3. If using, add a small amount of gel food coloring to the meringue and mix gently to combine.
4. Add the sifted almond flour and powdered sugar mixture to the meringue. Fold gently using a spatula, employing the 'macaronage' technique. Continue folding until the batter flows like lava off the spatula, forming a 'ribbon' that slowly disappears into itself in about 10-15 seconds. Be careful not to overmix.
5. Transfer the macaron batter to a piping bag fitted with a round tip (about 1 cm).
6. Pipe 1.5-inch rounds onto parchment-lined baking sheets, leaving about 1 inch between each macaron. Gently tap the baking sheets on the counter several times to release air bubbles.
7. Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on top and they are no longer sticky to the touch. This step is crucial for developing 'feet'.

Bake Macaron Shells

1. Preheat your oven to 150°C (300°F).
2. Bake one sheet of macarons at a time for 12-15 minutes, rotating halfway through. Macarons are done when the 'feet' have formed and they don't wiggle when gently touched. Let them cool completely on the baking sheet before attempting to remove (about 20-30 minutes).

Make Raspberry Ganache

1. In a small saucepan, gently heat the fresh raspberries (and optional sugar) over medium-low heat until they break down and release their juices. Press through a fine-mesh sieve to remove seeds, creating a smooth raspberry purée. You should have about 60-2 3/8 fl oz of purée.
2. In a separate heatproof bowl, place the finely chopped white chocolate.
3. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate and let sit for 1 minute.
4. Stir the mixture gently until the chocolate is completely melted and smooth. Add the raspberry purée and stir until fully combined and the ganache is smooth and pink.
5. Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely to room temperature, then chill in the refrigerator for at least 1 hour, or until firm enough to pipe.

Assemble Macarons

1. Once macaron shells are completely cooled, carefully peel them off the parchment paper. Match shells of similar size.
2. Transfer the chilled raspberry ganache to a piping bag fitted with a round tip.
3. Pipe a small dollop of ganache onto the flat side of one macaron shell and gently sandwich it with another shell.
4. Store assembled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the shells to soften slightly, giving them the perfect texture.