Enchanted Garden Macaron

Preheat oven to 90°C (194°F).

Spread raspberries on a lined baking sheet and dry for 2 hours, stirring every 30 minutes.

Cool and store in an airtight container.

For colored sugar, preheat oven to 60°C (140°F).

Mix food coloring with crystal sugar using gloves.

Spread on a baking sheet and dry for 30 minutes; keep at room temperature.

Sift icing sugar and almond powder together.

Mix food colorings with 55 g egg whites and pour over almond mixture without stirring.

Cook water and granulated sugar to 118°C.

When syrup reaches 115°C, start whipping remaining 55 g egg whites to stiff peaks.

Pour cooked syrup over egg whites while whipping; cool to 50°C.

Fold into almond mixture and deflate slightly.

Pipe 3.5 cm rounds spaced 2 cm apart on lined sheets.

Tap trays to flatten slightly and sprinkle with colored sugar.

Let dry for at least 30 minutes.

Repeat the green shell method without adding colorants.

Pipe rounds and let dry 30 minutes.

Sprinkle with colored sugar.

Preheat oven to 180°C (356°F) fan-assisted.

Bake shells for 12 minutes, briefly opening the door twice during baking.

Slide baked shells onto work surface to cool.

Melt white chocolate to 45–50°C.

Boil cream, add lime zest and Espelette pepper, cover and infuse 30 minutes.

Reheat and pour over chocolate in three additions, stirring from center out.

Bring lime juice to a boil and add to mixture.

Blend with immersion blender until smooth.

Cover with cling film in contact with the cream; refrigerate for 12 hours.

Pipe cream onto green shells.

Insert a dried raspberry into the center of each.

Top with more cream and sandwich with beige shells.

Refrigerate assembled macarons for 24 hours before serving.

Bring to room temperature for 2 hours before eating.