Macaron Chloé

Preheat the oven to 90°C (194°F).

Spread raspberries on a parchment-lined baking sheet and dry in the oven for 2 hours, stirring every 30 minutes.

Let cool and store in an airtight container.

Melt cocoa paste to 45-50°C.

Sift icing sugar and almond flour together.

Mix food coloring into half of the egg whites and pour over the sifted mixture without stirring.

Boil mineral water and sugar to 118°C while whipping the remaining egg whites.

Slowly pour syrup into the whipped egg whites and beat until the meringue cools to 50°C.

Mix a small amount of meringue into the melted cocoa, then combine all into the almond mixture, folding carefully.

Pipe 3.5 cm rounds onto parchment-lined trays.

Tap trays and dust with cocoa powder.

Let rest for at least 30 minutes.

Follow the same process as the chocolate shells but using the raspberry food coloring.

Puree fresh raspberries and boil the puree.

Pour hot puree in three additions over chopped chocolate, stirring from the center out.

When ganache reaches 60°C, slowly incorporate softened butter.

Blend with immersion blender for a smooth ganache.

Chill ganache for 2 hours until creamy.

Preheat the oven to 180°C (356°F) with fan.

Bake shells for 12 minutes, briefly opening the oven door twice to release humidity.

Let cool completely.

Turn chocolate shells upside down.

Pipe a ring of ganache onto each shell.

Place a dried raspberry into the center and top with a dot of ganache.

Cap with a raspberry shell, pressing gently.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.